How to Make It
Fill a large saucepan with water to a depth of 1 inch; bring to a boil. Place steamer basket in pan; place eggs in basket. Cover and steam 15 minutes. Plunge eggs into a bowl filled with ice water. Let stand 5 minutes; drain. Peel eggs.
Remove top 1/3 of hard-cooked egg white from each egg (reserve caps). Use a teaspoon to remove yolks while keeping whites intact. Place half of yolks in a medium bowl (reserve remaining yolks for another use). Add pimientos and next 6 ingredients (through cheese), stirring until well combined. Place yolk mixture in a large Ziploc bag; snip one corner from bottom of bag to create a hole. Pipe yolk mixture into egg white cups, filling to just above the rim of each cup.
Place one to two olive slices on exposed yolk mixture of each egg to create an eye or pair of eyes. Add pimiento pieces to either side of eyes for horns, if desired. Top eggs with reserved egg white caps.