Pimento Cheese Deviled Eggs
Place eggs in a single layer in a saucepan and cover with enough water that there's at least 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork and add 2 tablespoons of your favorite Little Bill's Pimento Cheese for every 4-6 egg yolks, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and chives/green onions and serve.
If you have any leftover cheese/yolk mixture, save it and spread on toast for a fantastic sandwich!!