Boil the eggs by placing the eggs in a pot and covering entirely with cool water, bring the pot to a boil and boil for 5 minutes. Remove from the heat and allow the eggs to sit in the hot water for 7 minutes.

Remove the eggs from the water and place in an ice bath for 1 minute.

Gently remove the egg shell and slice the eggs in half. Remove the yolk and place it in a medium bowl. Set the egg whites on a plate and set aside.

Add 2 tablespoon of 30/10 Mayonnaise, ½ a tablespoon of yellow mustard,1 tablespoon of 30/10 Jerk Seasoning, and juice from ½ a lime to the egg yolks and use a fork to combine while breaking up the egg yolks. Add in the salt and adjust seasonings according to your preference.

Spoon the egg yolk mixture into the egg whites and top with the chives.

*Notes: use a food processor to combine the egg yolk mixture for a smooth filling. *

In a small bowl combine the thyme, cloves, nutmeg, allspice, onion powder, garlic powder, dried ginger, cinnamon, paprika, parsley, sea salt and cayenne to taste. Once combined place the mix in an airtight container and store in a cool dark place for up to three months.

In a food processor or with an immersion blender combine the 2½ teaspoons of lime juice, egg yolk, and ½ teaspoon yellow mustard, blend until it is a pale yellow color and slightly frothy. While blending slowly add in the oil to form a thick emulsion, this will create your mayonnaise.