Boil the eggs (If you’re like me and traditionally struggle with peeling, I find hard boiling the water as in heat on high continous high bubbles for the entire ten minutes) for ten minutes and then peel (Immediately after pulling from the boiling water I place into a large bowl with ice water.)
Cut lengthwise in half, and remove the yolks. (I usually use a small round measuring spoon to help get in and remove the yolks)
Combine the mayonaise, mustard, salt, pepper, and egg yolk. Mix well until a smoothe consistancy. I typically do this by hand with a whisk, but you can use a mixer or food processor.
Place the mixture into a small resealable bag or piping bag. If using a resealable bag, cut the corner to act as a piping bag.
Squeeze out the mixture into the egg whites. Get as fancy as you want with this step.