Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking.

Crack and peel each egg, place in a medium mixing bowl. Add the mayonnaise and mash with a fork. Add the mayo, salt and pepper, lemon juice, and mustard and whisk and mash lightly with the fork.