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1
Gently place the eggs in a medium saucepan and cover them completely with cold water.
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2
Bring the water to a boil and simmer over medium heat for 10 minutes.
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3
Turn the heat off and let the eggs stand in the water until they are cool.
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4
Peel the eggs and slice each in half lengthwise.
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5
Separate the egg yolks from the whites, placing the yolks in a bowl and the whites on a serving plate.
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6
Mash the egg yolks with a fork until they are finely crumbled.
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7
Add the mayonnaise and mustard to the yolks and stir until smooth.
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8
Season to taste with salt and pepper.
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9
Spoon some of the filling into each egg half and set the halves on a serving plate.
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10
We know that everyone knows how to peel an egg, but our mom taught us a trick that makes it easier, especially when you hit the ones whose shells seem to be glued to the inside.
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11
Crack the wide end of the egg and roll the end around a little to break up the shell.
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12
Pull off some of the cracked shell, slide a spoon between the egg and the shell, and circle it around the egg.
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13
On the easy eggs, the shell will pop right off.
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14
On the harder eggs, you may cut into the egg white a little, but at least it will still have a nice shape and none of the pits you would get peeling it bit by bit.
