Place eggs in a medium saucepan and cover with cold water. Add 2 tablespoons of the salt and place over medium heat. Bring to a boil then remove from heat, cover, and let sit 12 minutes. Drain and rinse in cold water until cool enough to handle.

Peel eggs and slice in half vertically. Remove yolks and place in the bowl of a food processor fitted with the blade attachment.

Add remaining ingredients to the food processor and pulse until smooth, stopping to scrape down the sides occasionally.

Pipe or spoon filling back into the cooked egg whites, top with thinly sliced jalapeños if desired and serve.