Pimento Deviled Eggs

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12 large hard-boiled eggs, peeled

8 ounces grated sharp Cheddar

1/2 cup sour cream 

1/4 cup cream cheese, softened 

1/4 cup mayonnaise 

2 teaspoons Creole mustard 

2 teaspoons sweet pickle relish 

Dash hot sauce 

Kosher salt and freshly ground black pepper

One 4-ounce jar finely diced pimientos, drained 

Thinly sliced green onion, for garnish 

Paprika, for garnish 

Crushed butter crackers, for garnish