Wash hands with soap and water.

To hard-boil eggs: Place eggs in a medium saucepan. Fill saucepan with cold water up to 1 inch over the eggs. Heat on high to boiling. When it reaches boiling, cover pan with lid and remove from heat. Let eggs sit in covered saucepan for 11 minutes.

Cook eggs until yolk and white are firm, or internal temperature reaches 160 degrees F with food thermometer.

Drain hot water from eggs and plunge eggs into cold ice water in separate bowl. Let eggs sit in cold water for 10 minutes. Peel shells off eggs and discard.

Cut eggs in half, length-wise. The yolk and the white should be firm, not runny.

Carefully remove yellow yolks with a spoon and place into small bowl. Set whites aside.

Mash yolks until fine and crumbly.

Add mayonnaise, salt, and mustard to yolks. Mix until well blended.

Generously refill hollow in egg whites with yolk mixture.

Sprinkle eggs with black pepper or paprika.

Refrigerate eggs until ready to serve.