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Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat.
Once boiling, remove the saucepan from heat and cover. Let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.
Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small bowl.
Mash the yolks with a fork and mix in the mayonnaise and Dijon mustard until smooth and creamy.
Spoon or pipe the yolk mixture back into the egg whites.
Chill in the refrigerator until ready to serve.
Variations & Tips
For a bit of heat, add a dash of hot sauce or a sprinkle of cayenne pepper to the yolk mixture. You can also experiment with different mustards, such as whole grain or spicy brown, to alter the flavor profile. For added texture, consider garnishing with chopped chives, crispy bacon bits, or a sprinkle of smoked paprika. If you prefer a tangier filling, try incorporating a teaspoon of pickle juice or apple cider vinegar into the yolk mixture.
