Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium heat, then cover and remove from heat.

Let the eggs sit in the hot water for about 10-12 minutes.

Drain the hot water and transfer the eggs to an ice bath.

Once they are cool, gently tap each egg on the counter to crack the shell and peel under running water.

Cut each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.

Use a fork or potato masher to break up the yolks until they are crumbly.

Add mayonnaise, mustard, salt, and pepper to the yolks. Mix until smooth and creamy.

Using a spoon or piping bag, fill each egg white half with the yolk mixture.