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Place eggs in a single layer in a saucepan and cover with enough water that there is 1-1/2 inches of water about the eggs. Heat on high until water begins to boil, then cover, turn the heat to low. Cook for 1 minute. Remove from heat and leave covered for 14 minutes. Rinse under cold water continuously for 1 minute.
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Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half, lengthwise, removing yolks. Put yolks in a medium-sized bowl, and place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayo, vinegar, mustard, salt, and pepper. Mix well.
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