Step 1

Cut the hard boiled eggs in half, wiping the knife with a towel in-between each slice to keep the whites clean. Scoop the yolks into a medium bowl.

Step 2

Add the mayonnaise (3 tablespoons), the mustard (1 tablespoon), the pickled jalapeño brine (1 tablespoon), and a pinch of kosher salt and black pepper to the bowl. Use an electric hand mixer to combine the yolk mixture until very smooth.

Step 3

Use a small cookie scoop (or spoon) to refill the whites of the eggs with the yolk mixture, distributing it evenly amongst all 12 egg halves.

Step 4

Dust with paprika or cayenne pepper, if you want, an extra sprinkling of salt and pepper, and top each egg with a sliced jalapeño pepper.