- 12 large eggs
- 1/2cup mayonnaise
- 1teaspoon Dijon mustard
- black pepper
- Toppings (such as paprika, crumbled cooked bacon, chopped cooked asparagus, or chopped fresh herbs)
- Place the eggs in a large saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover saucepan, and let stand for 12 minutes. Drain the eggs and run under cold water to cool.
- Peel the eggs and cut in half length-wise. Transfer the yolks to a small bowl and mash with the mayonnaise, mustard, and 1/8 teaspoon pepper. Spoon the mixture into the whites and sprinkle with the desired toppings.