Elements:
- 6 difficult-boiled eggs, cooled and peeled
- one fresh new jalapeño pepper, seeded and minced (if you want your deviled eggs hot, depart the seeds in put)
- 1 celery stalk, minced
- 3 tablespoons mayonnaise
- one teaspoon Dijon mustard
- 1-2 teaspoons pickled jalapeño juice (or white wine vinegar)
- Salt and pepper to style
Guidance:
- Soon after your eggs are really hard boiled and cooled, slice the eggs in 50 %, lengthwise. Cautiously take away the yolks and insert them to a tiny bowl.
- Mash the yolks with a fork. Incorporate the jalapeño, celery, mayonnaise, mustard and pickled jalapeno juice. Add salt and pepper to taste.
- Spoon the mashed mixture back into the egg white halves.
- Refrigerate for a few hrs in advance of serving.