Place eggs in a single layer in a saucepan and cover with enough water to 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 from saucepan and place in ice bath for 5 minutes.
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.
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.
Sprinkle with RedBeards Dry Rub No. 8 and serve.