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
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.