In a large pot, fill with enough water to completely cover all of the eggs - with a little extra. Bring to a rolling boil over high heat. Boil for about ten minutes.
I like to drain the pot with the eggs still in it, then fill with cold water and ice, allowing the water to run over the eggs until the water is overflowing out of the pot. If you are concerned about wasting water, simply drain the pot and put into the fridge for about ten minutes to cool the eggs. I also prefer to peel my eggs under cold running water - it helps remove all of the membrane and shell!
Cut the hard boiled eggs in half, removing yolks to a large bowl.
Add your mayonnaise, salt, black and cayenne pepper and mash with a fork until it is completely creamy. You might want to use a little more or a little less mayonnaise, depending on how you like the consistency of your stuffing.
Get a large Ziploc bag and fill with the yolk filling, then snip off a corner of the bag to pipe the stuffing into the eggs.
