Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, remove the saucepan from the heat and cover it with a lid. Let the eggs sit in the hot water for about 10-12 minutes.
Carefully drain the hot water and transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This makes peeling easier.
Peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a small bowl.
Mash the yolks with a fork and mix in the mayonnaise, mustard, salt, and pepper until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg whites. Arrange the filled eggs on a serving platter.
Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Variations & Tips
For a bit of a kick, try adding a dash of hot sauce or a sprinkle of paprika to the yolk mixture. If you’re catering to picky eaters, you can keep the filling mild and let everyone add their own toppings, like chopped chives or crumbled bacon. For a healthier twist, substitute Greek yogurt for some or all of the mayonnaise. You can also experiment with different mustards, such as Dijon or spicy brown, to change up the flavor profile.
