Salt and pepper to taste
2 tablespoons finely chopped pickled jalapeños
1 tablespoon chopped fresh chives
Directions
Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes.
Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise.
Remove the yolks and place them in a mixing bowl. Set the egg whites aside.
Add the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, cayenne pepper, salt, and pepper to the yolks. Mash and mix until smooth and creamy.
Stir in the chopped pickled jalapeños.
Spoon or pipe the yolk mixture back into the egg whites.
Sprinkle with fresh chives and a little extra smoked paprika for garnish.
Chill in the refrigerator until ready to serve.
