Add 6 eggs to pot and bring to a boil, uncovered. Let boil for 1 minute;

then turn off heat, add lid to pot, and let stand for 12 minutes.

After 12 minutes, use a slotted spoon to immediately put the eggs into a

bowl filled with water and ice. Let sit for 15 minutes.

Peel eggs and slice in half crosswise.

Add yolks to bowl along with mayo, mustard, water, garlic salt. Use fork or spatula to combine until mostly lump free. Doesn’t have to be perfect.

Next, stir in brisket (all but 2 tablespoons) and diced jalapeno.

Spoon yolk mixture back into egg white halves.

Top each deviled egg with a little bit of the reserved brisket, a bit of

picked red onion, and sprinkled with paprika.

Set in fridge to keep cool until serving. Do not keep out longer than 2 hours, unless chilled on ice. Store leftovers in air-tight container, in

fridge, for up to 5 days.