Boil about 6 cups salted water in pot that will hold 18 eggs (they can be on top of each other)

Add eggs (carefully) when water is boiling - I use a large wok strainer to make it easier

When water reaches boiling again - reduce to medium - set timer for 13 minutes

While eggs are boiling - prepare a large bowl of Ice Water

Place eggs in ice bath for 5 minutes , Peel - cut in half

Separate yolks in large mixing bowl and set up whites on platter or plate

Add mayo, dijon mustard and salt & pepper to taste. Be very careful with salt! Little at a time.

Blend together with fork - add more mayonnaise for desired consistency. It will thicken as it rests so loose is okay