Set the eggs gently in a medium saucepan and pour in cold water until they’re covered by about 1 inch. Starting with cold water helps the eggs heat gradually and cook more evenly.

Bring the pan to a boil and cook the eggs for 10 minutes. At that point the yolks should be fully set but still creamy-looking rather than chalky or gray.

Take the pan off the heat and let the eggs cool before peeling them under cold running water. Cool eggs peel more cleanly, so the whites stay smooth instead of tearing.

Add the peeled eggs to a food processor or Magic Bullet and pulse until chopped. Stop while the pieces still have some texture so the whites don’t turn mushy.

Transfer the chopped eggs to a bowl and stir in the mayonnaise, mustard, lemon juice, lite salt, kosher salt, and black pepper. The mixture should look creamy and evenly coated, with the dressing clinging to the chopped eggs.

Taste and adjust the seasoning as needed before serving. The final salad should taste rich, savory, and lightly tangy with no watery pooling at the bottom.