Two Southern staples in one bite — sharp cheddar pimento filling piped into classic deviled eggs.
Slice the peeled hard-boiled eggs lengthwise. Gently remove the yolks into a bowl and set the whites aside on a plate.
Mash the yolks with a fork until no large lumps remain.
Add the cheddar, mayonnaise, pimentos, mustard, and hot sauce to the yolks. Stir until smooth and well combined.
Spoon or pipe the filling generously back into each egg white half.
Dust with smoked paprika and refrigerate at least 20 minutes before serving so the filling firms up.
Charred fast in a screaming-hot pan and finished with flaky salt and lime — ready before the drinks are poured.
Set a cast-iron or heavy skillet over high heat until it's just short of smoking. Add the oil.
Add the shishitos in a single layer, working in batches if needed so they don't steam.
Let them sit for 1–2 minutes per side before turning, so they actually char rather than just heat through. Total cook time is about 5 minutes.
Transfer to a plate, sprinkle generously with flaky salt, squeeze lime over the top, and finish with parmesan if using. Serve immediately.