Slice eggs in half lengthwise. Using a spoon, carefully remove yolks from each half and put in a small bowl. Place egg whites on a serving plate or board.
To make smooth deviled eggs, mash yolks finely with a fork before adding other ingredients.
Add mayo, mustard, lemon juice, parsley, rub, and garlic powder to the bowl. Mix until smooth, or desired consistency, and completely mixed through.
Add yolk mixture to a small zip top sandwich bag (or a piping bag). Cut about ¼ inch piece off the corner. Squeeze egg yolk mixture into egg white halves, using all of the yolk mixture.** Alternatively, spoon yolk mixture into the egg white halves.
To garnish, sprinkle with a small amount of rub (about ⅛-¼ teaspoon total), parsley, and top with jalapeno slice. Keep refrigerated until serving.
Notes
*I usually make one extra egg just in case any egg whites break while cutting them in half. Simply add any extra yolk in.**You can put the tip of the sandwich bag into already piped yolk mixture to easily and neatly add more.