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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.
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.
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.
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.