Kick up your deviled eggs with some spicy pickled jalapeños instead of the standard pickle relish.
The celery adds a little crunch and makes for a great filling.
3 Tbsp. mayonnaise
3 Tbsp. sour cream
2 Tbsp. minced pickled jalapeños, plus more for garnish
2 tsp. yellow mustard
1 Tbsp. minced celery
Kosher salt and freshly ground pepper to taste
Paprika for garnish.
Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover and let sit 15 minutes. Drain eggs and roll eggs around the pan to crack slightly. Transfer to a bowl of ice water and let cool. Peel eggs.
Halve each egg; transfer yolks to a medium bowl. Using a fork, mash yolks. Add mayonnaise, sour cream, jalapeños, mustard and celery and season with salt and pepper. Stir until smooth.
Transfer mixture to a plastic bag; snip off the corner of the bag; pipe into egg whites.
Garnish with a sprinkling of paprika, celery leaves or if you like, pieces of pickled jalapeños .