Without cracking them, place the eggs in a medium saucepan. Add cold water until the eggs are covered by about an inch. Bring to a boil for ten minutes.
Get a bowl of ice water ready to cool down the eggs. When the ten minutes are up, use a slotted spoon to scoop out the eggs and place them in the ice water bath for a couple of minutes. Peel the eggs under cold running water. Chop the eggs by hand or place them in a food processor and pulse until chopped. Stir in the mayonnaise, mustard, lemon juice and salt and pepper. Taste and adjust as necessary. Serve with lettuce leaf bowls and bacon for wrapping if desired.
