Place the eggs in a single layer in a large saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, turn off the heat, and let the eggs sit for 12 minutes. Transfer to a bowl of ice water and chill for at least 10 minutes.

Gently tap each egg on the counter to crack the shell all over, then peel under cool running water. Start from the wider end where the air pocket is if the shells are stubborn. Pat the peeled eggs dry.

Using a sharp knife, slice each egg in half lengthwise. Carefully pop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter or deviled egg tray.

Use a fork to mash the egg yolks until very fine and crumbly with no large lumps. The smoother the yolks, the creamier the filling will be.

Add the mayonnaise, softened cream cheese, and Dijon mustard to the mashed yolks. Mash and stir until the mixture is smooth and well combined.

Stir in the shredded sharp cheddar, chopped pimentos, 1 teaspoon pickle juice or apple cider vinegar, garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and hot sauce (if using). Fold gently so the cheese stays in small shreds. The mixture should be thick but creamy.

Taste the filling and adjust as needed. If it is too thick or crumbly, add a little more mayonnaise or a small splash of pickle juice or vinegar until silky. Add more salt, pepper, vinegar, or hot sauce to taste. Remember the flavors will mellow slightly as the eggs chill.

Spoon or pipe the pimento cheese filling into each egg white half, mounding it slightly. For a neater presentation, transfer the filling to a piping bag fitted with a star tip, or use a zip-top bag with a corner snipped off.

Lightly sprinkle the tops with paprika or smoked paprika. Garnish with sliced green onion or chives, if desired. Cover loosely with plastic wrap and refrigerate for at least 30 minutes to allow the filling to firm and flavors to meld.

Serve the pimento cheese deviled eggs chilled as a party appetizer or side dish. Keep refrigerated and avoid leaving them at room temperature for more than 2 hours.