Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 17 minutes. Run cold water over top of eggs to cool. Peel each egg and put on a cutting board to chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard, salt and pepper. Stir and refrigerate. Allow to chill for at least 2 hours. Serve on a sandwich with lettuce.
by The Savvy Kitchen