• 3 tablespoons mayonnaise, homemade or store-bought
• 1 tablespoon yellow mustard
• 2 teaspoons Red Hot or other cayenne pepper sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons grated onion
• 1 clove garlic, pasted or grated
• 1 4-ounce jar chopped pimientos, well drained to about 3 tablespoons
• 3/4 cup shredded yellow/orange sharp cheddar cheese
• 1 teaspoon paprika
• 12 hard-boiled eggs
• Sliced green olives with pimiento

Place mayo, mustard, hot sauce, Worcestershire, garlic, onion, pimientos, cheese and paprika in a food processor with a little salt and pepper and pulse-process until combined. 

Halve the eggs and add the yolks to the processor bowl. Pulse yolks with pimiento cheese to combine and adjust seasoning to taste. 

Fill a food storage bag with the egg mixture and trim a corner with scissors to form a disposable pastry bag. Fill egg white halves with mixture and garnish with sliced green olives with pimiento.

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