As a note: if you’re making your own pimento cheese, you can reserve just a few pimentos from the jar to garnish the top of the eggs.

To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 10 minutes.

After 10 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!

After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks.

Place the egg yolks, pimento cheese, mayo, mustard, garlic powder and a pinch of salt and pepper in a food processor. Blend until smooth and creamy and mousse-like. If the mixture is too thick, you can drizzle in a drop of juice from the jar of diced pimentos. Stir in the chives. Taste and season with more salt and pepper if necessary. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites.