Slice the cooled hard boiled eggs in half lengthwise. Remove the yolks from the eggs and place them in a mixing bowl.
Gently mash the yolks with a fork and then stir in the mayonnaise, dijon mustard, jalapeño juice and just a pinch salt and pepper until it’s well combined. Then taste test the mixture and add more salt and pepper based on your preference.
Carefully spoon or pipe the mixture into the center of each egg half. Top with a jalapeño slice and dust the top with cayenne pepper.
Serve cool and enjoy!
Notes
Refrigerate the leftovers, covered, for up to 2 days.