Kittencal'S Cheddar Deviled Eggs - cooking recipe

Ingredients

12 hard-boiled eggs, peeled and sliced in half
1/4 cup mayonnaise (or salad dressing)
1 tablespoon sour cream
2 teaspoons Dijon mustard (or use 1/2 teaspoon dry mustard powder)
1 tablespoon sweet pickle relish (can use more)
2 -3 green onions, finely minced
1/2 - 1 teaspoon garlic powder
1 teaspoon seasoning salt (or to taste)
1 teaspoon louisiana hot sauce
black pepper (to taste)
3/4 cup finely grated cheddar cheese, divided
paprika, for dusting

Preparation

Carefully remove the egg yolks from the whites and set the whites on a large plate.
Place the yolks in a food processor along with all the remaining ingredients except the grated cheddar cheese and black pepper (start with 1/4 cup mayonnaise adding in just a tablespoon more if too dry) pulse until blended and smooth.
Season with more seasoned salt and black pepper to taste.
Using a spoon mix in 1/2 cup finely grated grated cheddar cheese to the yolk mixture (you can use more if desired) mix until well blended.
Pipe or spoon into the egg whites holes.
Sprinkle the remaining 1/4 cup grated cheddar cheese on top of each egg slice (you may use more cheese if desired).
Dust very lightly with paprika.
Cover lightly with plastic wrap.
Chill until ready to serve.