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| Bring water to boil. Prick the eggs with an egg piercer or pin to help prevent the shells from cracking. Place in eggs one at a time. Swirl them around when they are place in to help set the yolk in the centre. Boil for 12 minutes. Drain and place in bowl of cold water. Add ice cubes to quick cool, which helps to prevent the yolks from turning grey. |
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When eggs are cooled, peel. Slice the eggs lengthwise in half. Gently squeeze and the yolks should slip out. Use a small teaspoon to remove any yolk that does not come out. Place the yolks in a bowl and mash with a fork.  |
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Add the salt, pepper, mustard and mayo. Mix together with a fork until they are well combined.
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| Fill the hollowed part of the whites with the egg yolk mixture, heaping it up slightly. For a little heat, sprinkle with cayenne pepper or sprinkle with paprika if you prefer less heat. |
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