3 tablespoons mayonnaise
1 teaspoon yellow mustard
6 slices pickled jalapeño, minced
1/4 teaspoon chili powder
salt and pepper
paprika for sprinkling
- Place eggs in a saucepan and cover with an inch of water. Bring to a boil. Reduce heat and simmer eggs 10 minutes. Drain and add cold water to the pot. Let eggs sit in cold water a few minutes.
- Peel eggs. Cut each egg in half and scoop yolks into a small bowl. Mash the egg yolks with a fork and mix in the mayo, mustard, jalapeño, chili powder, and salt and pepper to taste. Add a little more mayo if it seems dry.
- Arrange egg whites on a platter. Spoon filling into cavities evenly and sprinkle with a little paprika. Serve immediately or store covered in refrigerator until ready to serve.