In a small saucepan, beat the eggs with a whisk. Add in the sugar and vinegar mixing well. Over medium heat, stirring constantly, cook the egg mixture until it thickens, about 5-7 minutes.

Meanwhile place the cubed velveeta into microwave safe bowl. Heat in the microwave until melted and smooth, about 5-7 minutes set at 50% power.

Mix together the melted velveeta and the egg mixture.

Stir in one jar of drained pimentos.

Place in the fridge. The cheese spread will thicken as it cools.

Let cool completely before serving.