Hard boil your eggs by placing them in a single layer in a pot then filling with cold water. Be sure there is an extra inch of water covering your eggs.
Bring your water to a boil, then remove the pan from heat and cover with a lid for 15 minutes.
Place your eggs in an ice bath until completely cool.
One by one, lightly tap the wide end of the egg where the air pocket likely is. Next, gently roll your egg on the counter to crack the shell.
Peel off each shell and run under cold water if you need to remove tiny pieces.
Slice each egg in half vertically and remove the yolk. Place the yolk in a bowl and combine with mayo, mustard and your spices.
Stir or blend the filling until well combined. You can leave your filling chunky or make it smooth by mixing well or using an immersion blender or food processor.
Add the filling to each egg and top with extra herbs and spices if you so wish!
