Begin by placing large eggs in a saucepan and covering them with cold water, bringing the water to a rolling boil over medium-high heat.

Once boiling, remove the pan from heat, cover it, and let the eggs sit for 10-12 minutes.

Carefully transfer the eggs to a bowl of ice water to cool for about 5-10 minutes before peeling.

In a large mixing bowl, add the peeled eggs and mash them to your desired texture.

Add mayonnaise and mustard, mixing well until thoroughly coated to your liking.

Season with salt, pepper, and garlic powder, adjusting to taste.

Serve on toasted bread, croissants, or atop a salad.