Wash hands with soap and water.

Place eggs in a saucepan and cover with water. Bring to a boil.

Reduce heat to a simmer and cook for 15 minutes.

Immediately rinse the eggs under cold water to stop cooking and make peeling easier. Peel the eggs and refrigerate if not using immediately.

Slice eggs lengthwise into halves. Remove yolks and save the whites.

Place yolks in a zip lock bag with mayonnaise, salt, and black pepper. Press out air and knead the mixture until well blended.

Push the yolk mixture towards one corner of the bag and cut off the tip. Pipe the yolk mixture into the egg white hollows.