Sunny's Devilish Eggs

• 12 hard-boiled eggs
• 1/4 cup plus 2 teaspoons sour cream
• 2 teaspoons adobo sauce
• 8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice
• Kosher salt
• 24 fresh cilantro leaves
• 1/2 teaspoon hot Hungarian paprika
• 2 tablespoons agave syrup
• 6 corn tortilla chips, crushed to bits

1. Halves the eggs, scoop the yolks into a medium bowl and reserve the whites.
2. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice.
3. Mix with a rubber spatula until everything is as smooth as possible.
4. Taste and season with salt.
5. Scoop an even amount of the yolk filling into the recess of each egg half.
6. Top each egg with a cilantro leaf.
7. In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes.
8. Pour the paprika into a small bowl and stir in the agave syrup.
9. Drizzle the syrup over the top of the filled eggs.
10. Sprinkle the crushed tortilla chips over the top and serve.

eggs, sour cream, adobo sauce, jalapeno juice, kosher salt, cilantro, paprika, syrup, corn tortilla chips

Taken from www.foodnetwork.com/recipes/sunny-anderson/sunnys-devilish-eggs.html (may not work)