Combine mayonnaise, dry mustard, Dijon, Worcestershire sauce, pimentos and parsley in a medium bowl. Stir in shredded cheddar cheese. Refrigerate pimento cheese in an airtight container until ready to use.
Spread on crackers and vegetables such as cucumbers and bright peppers for a lively and delicious party appetizer. To use over eggs or nachos, heat pimento cheese in a small saucepan over low heat, whisking constantly so that the mixture does not separate.
Pimento cheese will keep for 5 days or so.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2018/07/02/pimento-cheese/