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Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
Stir in avocado, lime juice, mayonnaise, mustard, chipotle chili pepper and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Top each with a pickled jalapeño pepper slice.
Refrigerate 1 hour or until ready to serve.