Cut the eggs in half lengthwise, and carefully remove the yolks into a small bowl. Mash the yolks; stir in the mayonnaise, pickled jalapenos and juice, white wine vinegar, dried mustard, cumin, sea salt, and freshly cracked black pepper, to taste. Mix well until creamy and smooth. Taste and add more seasonings, pickled juice, or vinegar, as desired, if needed.
Spoon the mixture into a small zip lock back and pipe into egg halves.
Cover in an airtight container and chill for at least 1 hour or until ready to serve. Garnish with fresh cilantro right before serving. Enjoy. Side Note: Fresher eggs are more difficult to peel. For ease of peeling, buy and refrigerator eggs for 7-10 days prior to making this recipe.