Bring a very large pot of water to a boil over high heat.

Use a large spoon to carefully place each of the eggs in the boiling water. There should be enough water to cover the eggs; add more boiling water if necessary.

Boil for exactly 10 minutes. Meanwhile, prepare an ice bath by combining ice cubes and water in a large bowl.

Drain the water, then run cold tap water over the eggs.

Transfer the cooked eggs to the ice bath and allow them to rest for 3-4 minutes.

After the eggs have rested, remove one at a time for peeling. The best method for peeling is to hit it all over the surface with the back of a spoon, creating a cracked appearance. Then use your finger to remove a small piece of shell and membrane. Carefully wedge a small spoon under the shell and membrane, and rotate it around the egg to remove the shell. Rinse any excess shell off, then shake dry and set aside. Repeat with all of the eggs.

Once all of the eggs have been peeled, use a very sharp knife to slice each of them in half.

Carefully remove the cooked yolk from each egg, placing it in a medium-sized bowl.

Place all of the egg white halves on a platter OR in a muffin tin (to keep still). Set aside.

Mash the bowl of cooked yolks with a fork (or use a food processor for a smooth texture).

Add the mayonnaise, dijon mustard, onion powder, salt, and pepper to the bowl of mashed yolks and mix well to combine. Taste and adjust seasonings as needed. This will be used to fill your eggs.

Transfer the filling mixture to a piping bag fitted with a large piping tip, OR a freezer bag with the corner cut off.

Add approximately 2-3 teaspoons of filling into each egg half.

Sprinkle the filled eggs with paprika, or garnish with chives, parsley, crumbled bacon, or the topping of your choice.

Serve and enjoy!