Submerge the eggs in a saucepan, adding enough water to cover them by approximately ½ inch. Bring the water to a vigorous boil over high heat, then cover the pan and remove it from the heat. Allow the eggs to rest undisturbed for 15-17 minutes.

Transfer the eggs to a bowl filled with ice water or cool them under cold running water for at least 5 minutes. Once chilled, peel the eggs and slice them lengthwise.

Carefully remove the yolks and place them in a food processor. Add the mayonnaise, Worcestershire sauce, mustard, garlic powder, and a pinch of salt and pepper. Blend until the mixture achieves a smooth consistency.

Fold in the shredded cheese and minced pimentos delicately, then transfer the mixture to a piping bag.

Fill the hollowed egg whites with the prepared mixture and garnish with a sprinkle of paprika or chopped chives if desired. Refrigerate the eggs for at least one hour before serving to ensure they are thoroughly chilled.