Boil 12 eggs until hard-boiled. Let cool.

Slice the cooled eggs in half lengthwise.

Remove the yolks and place them in a bowl.

Mash the yolks until smooth.

Finely chop 3 pickled jalapeno peppers.

Add the chopped jalapenos to the mashed yolks.

Add 2 tablespoons of mayonnaise, 1/4 teaspoon of dry mustard, 1/2 teaspoon of salt, and 1 teaspoon of granulated sugar to the yolk mixture.

Mix all ingredients well.

Add 2 tablespoons of juice from the jalapeno pepper jar.

Mix until a stiff, wet paste forms.

Taste and adjust salt and sweetness as needed.

Fill each egg white half with the yolk mixture using a fork or spoon.

Garnish each egg with 1/2 of a pimento stuffed olive or a small slice of jalapeno pepper.

Sprinkle paprika over the filled eggs.

Serve immediately or chill for later.