Deviled Eggs with Pickled Jalapeños

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.

12 eggs 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 . Serve cold.

~Adapted from Saveur Sharing with: Weekend Potluck