Top hard-boiled eggs with mayonaise, herbs, and your favorite mustard for a picnic appetizer or side dish.
1. Place the eggs in a single layer in a large saucepan. Add enough cold water to come 1 inch above eggs. Bring to a full rolling boil over high heat. Reduce heat so water is just below simmering, and then cover and cook for about 15 minutes.
2. Remove them from the pan, place them in a colander, and run cold water over them until they're cool enough to handle. To peel, gently tap each egg on the counter. Roll the egg between the palms of your hands. Peel off eggshell. Cover and refrigerate eggs until thoroughly chilled, about 1 hour.