To boil the eggs, fill a large pot with cold water. Place the eggs into the water and bring water to a boil. Boil for 1 minute, turn off the heat, and put the lid on the pot. Let the pot sit for 20 minutes. Drain the pot and fill it with cold water and let it sit for another 30 minutes. Drain the eggs, dry, and peel them. Set the peeled eggs aside so they dry thoroughly.

Slice the eggs in half lengthwise. Gently remove the yolks and place in a large bowl. Put the egg white halves on a platter and put in the fridge to chill until the filling is ready.

In the egg yolk bowl, stir in the pimiento cheese, mayonnaise, dijon mustard, garlic powder, Worcestershire sauce, and salt and pepper to taste. Using a hand mixer, blend the egg yolk mixture until smooth. (or you can do this in a food processor) Then stir in the fresh chives and season with more salt and pepper, if desired.

Spoon or pipe the egg yolk mixture into the open egg whites. Garnish with fresh dill or paprika, whichever you prefer. Chill eggs until ready to serve.