Step 1

Place eggs in a heavy saucepan that's large enough to hold them in a single layer. Fill the pan with enough cold water to come up an inch above the eggs. Bring the water to a boil over medium heat. As soon as the water comes to a boil, cover the pot, remove it from the heat, and set a timer for 12 minutes.

Step 2

When the timer goes off, pour off the hot water. Run cold water over the eggs for a minute or two to stop the cooking process. Let the eggs sit in cold water for 10 minutes.

Step 3

Crack the eggs and peel them under cold running water or submerged in water, to rinse the shells away as you peel.  .

Step 4

Place the eggs in a bowl and use a potato masher or a fork to chop them finely. Alternatively, a few pulses in the food  processor will  do the trick.

Step 5

Mix in the rest of the ingredients: mayo (1/3 cup) , mustard (2 teaspoons), salt (1 teaspoon), pepper (1/2 teaspoon) and chopped herbs.