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12 eggs
3/4 cup mayonnaise
3 Tbsp. RedBeards Fire Roasted Jalapeño Hot Sauce
Salt and Ground Black Pepper, to taste

RedBeards Dry Rub No. 8, for garnish

Directions:

1 Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high, bring to a boil, and remove from heat, leave covered for 8-10 minutes. Remove eggs form saucepan and place in ice bath for 5 minutes

2 Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, RedBeards, salt and pepper, and mix well.

3 Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. You can also place the filling into a piping bag for a pretty, swirled finished look.

4 Sprinkle with RedBeards Dry Rub No. 8 and serve.