6large hard-cooked eggs, peeled and cut in half lengthwise
1tablespoongrated white onion
1/4cupshredded Cheddar cheese
2tablespoonsjarred pimientos, diced
1/2teaspoonjarred pimiento brine
Scoop the yolks out from the eggs into a bowl and mash until smooth. Stir in the mustard, mayonnaise, Worcestershire sauce, garlic, onion, cheddar cheese, pimientos, pimiento brine, and cayenne. Adjust seasonings and add salt to taste.
Scoop or pipe mixture into halved eggs and sprinkle with paprika and/or cayenne, if you like.
There are countless ways to boil eggs. My favorite is to place the eggs in a single layer, cold from the refrigerator, into a large pot. I then cover with at least 1 inch of water, bring the pot to a boil uncovered, then cover the pot, remove from the heat, and let sit for 17 minutes. After this time, immediately remove the eggs from the pot and place the eggs in an ice-water bath for at least 30 minutes. Older eggs will be easier to peel, and if you’re organized you can turn the eggs on their side the night before so the yolks will be centered in the white.