Prep Time: 15 mins
Cook Time: 10-12 minutes
12 hard-cooked eggs
4 tablespoons mayonnaise
2 teaspoons Jimmy Jack’s Carolina Mustard
1 pinch Jimmy Jack’s Rib Rub, or to taste
Cover the eggs in a saucepan with water.
Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
Heat the pot on high heat and bring the water to a full rolling boil.
(Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel).
Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.
(Or, if you are cooking a large batch of eggs, remove them with a slotted spoon to a large bowl of ice water).
Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.
Slice eggs in half lengthwise and remove yolks; set whites aside.
Mash yolks with a fork in a small bowl.
Stir in mayonnaise and Jimmy Jack’s Carolina Mustard; mix well.
Stuff or pipe egg yolk mixture into egg whites.
Sprinkle with Jimmy Jack’s Rib Rub.
Refrigerate until serving.