For the deviled eggs:
13 large eggs (in case one breaks)
1 1/4 cups shredded extra-sharp white cheddar cheese
3/4 cup mayonnaise
1 (4-ounce) jar pimentos, drained very well and chopped
1/4 cup plus 1 tablespoon chopped toasted pecans
1/4 cup grated Parmesan cheese (optional)
2 tablespoons finely chopped red bell pepper
1 clove garlic, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 to 4 dashes Tabasco or other hot sauce
Finely chopped red bell pepper
Chopped toasted pecans
Place the eggs in a large pot and add enough cold water to cover the eggs by about 1 1/2 inches. Bring the pot to a boil over medium-high heat. Remove from the heat and cover the pot. Let stand 15 minutes.
Immediately drain the eggs and run cold water over the eggs to stop the cooking. Place the eggs in a large bowl and add a handful of ice cubes to keep the water cold; set aside.
Place the cheddar, mayonnaise, pimentos, pecans, Parmesan if using, bell pepper, garlic, salt, pepper, and Tabasco in a medium bowl and mix very well to combine. Let stand while preparing the eggs.
Peel the eggs: Tap the wider bottom of the egg on the counter to find the air pocket under the shell and place under running water to peel — the shell should come off more easily. Place the eggs on a few layers of paper towels to wick away any moisture, making sure to pat the tops so the eggs are fully dried.
Cut the eggs in half lengthwise, from top to bottom. Scoop the yolks out into a small bowl. Place the egg whites cut-side up on a large rimmed plate (I like to use a cake plate) or in a deviled egg carrier if you’re traveling.
Using a fork, crumble the yolks into pea-sized pieces. Add to the pimento cheese and gently fold in until fully incorporated. Spoon a heaping tablespoon of the pimento cheese-egg mixture into the cup of each egg white. Garnish with a small piece of red pepper. Dust with some additional pecan crumbles if desired. Chill until ready to serve.