Place the eggs in a pot and cover with cold water.
Bring the water and eggs to a boil over high heat.
When the water comes to a boil, turn off the heat and let sit for 12 minutes.
Drain off the hot water and cover with cold water to cool the eggs.
Peel the eggs, cut in half* and place the yolks in a bowl with the mustard, mayonnaise and salt.
Mash the mixture into a bowl until smooth.
Fill the egg whites with the yolk mixture.
Serve.
*If you want to make deviled egg “chicks” as I did in the picture, take a sharp knife and make zig zag cuts through the middle of the egg white. Remove the yolk and make the filling. Place the yolk mixture in a zip lock bag and cut a whole in one end to make a piping bag. Squeeze the yolk mixture into the egg white, place the olive “eyes” and red bell pepper “beak” into the yolk mixture and top with the remaining egg white.