Deviled Eggs with Pickled Jalapeños

Ingredients

• 6 large eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp yellow mustard (optional for extra tang)

• 1 tsp pickle juice (or jalapeño brine)

• 1 tbsp finely diced pickled jalapeños (plus extra for garnish)

• Salt and black pepper, to taste

• Smoked paprika, for garnish

• Fresh chives or cilantro, for topping (optional)

Instructions

1. Boil the Eggs:

   • Place eggs in a pot and cover with cold water.

   • Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.

   • Transfer eggs to ice water and cool completely before peeling.

2. Prepare the Filling:

   • Slice eggs in half lengthwise and remove yolks into a bowl.

   • Mash yolks with a fork until smooth.

   • Stir in mayonnaise, Dijon mustard, yellow mustard, pickle or jalapeño brine, diced pickled jalapeños, salt, and pepper.

   • Mix until creamy. Adjust seasoning to taste.

3. Assemble the Deviled Eggs:

   • Spoon or pipe the yolk mixture into the egg white halves.

   • Top each with a small slice of pickled jalapeño.

   • Dust lightly with smoked paprika.

   • Garnish with chives or cilantro for color.