Step 1

Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by about 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water.

Step 2

When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.

Step 3

Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites on a platter cut-side up.

Step 4

Use a fork to mash the yolks as finely as possible. Stir in 3 tablespoons mayonnaise, 2 tablespoons finely chopped pickled jalapeño slices, 1/2 teaspoon pickled jalapeño brine, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and season with more kosher salt and black pepper as needed.

Step 5

Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner. Pipe the filling evenly among the egg whites (about 2 teaspoons per deviled egg). Garnish with cayenne pepper and more pickled jalapeño slices if desired.