Instructions

Place eggs in large saucepan, add enough cold water to cover by 2 inches and bring to a boil. Remove from heat, cover saucepan and let stand 12 minutes.
Drain eggs; return to saucepan. Gently shake saucepan to crack eggs all over. Run under cold water to cool, then peel eggs.
Cut eggs in half lengthwise. Transfer yolks to small bowl and mash with mayonnaise, lemon juice, mustard and 1/4 teaspoon each salt and pepper.
Spoon or pipe yolk mixture into whites and sprinkle with desired toppings (try chopped fresh herbs, crumbled bacon, sliced steamed asparagus and green beans and spices such as ground cumin, paprika and curry powder).