Boil 2 quarts of water in a large sauce pan over high heat.

Once the water is boiling, carefully lower 6 eggs into the water and cook for about 30 seconds.

Add 12 ice cubes into the water and allow it to return to a boil.

Next, reduce the water to a simmer and cover and cook for 11 minutes. Drain the eggs and peel under cool running water.

Using two knives, chop 6 hard boiled eggs in a medium bowl to your desired consistency.

Add ⅓ cup mayo, 1 Tablespoon mustard, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and 1 teaspoon lemon juice. Mix until combined.

Serve as a sandwich or a dip for your bread and crackers.