Boil 6 eggs in a saucepan with enough water to cover them completely. Cook the eggs for 10-12 minutes to ensure they are hard-boiled. Once done, remove the eggs from the heat and let them cool in cold water for a few minutes.
Peel the cooled eggs and chop them into small pieces. Transfer the chopped eggs to a mixing bowl.
Add 1/4 cup of mayonnaise, 1 teaspoon of mustard, 1/4 teaspoon of black pepper, and salt to taste to the mixing bowl with the chopped eggs. Mix well to combine all the ingredients.
Finely chop 1 small onion and 2 tablespoons of fresh coriander leaves. Add them to the egg mixture and mix well.
Taste the egg salad and adjust the seasoning if needed. You can also add more mayonnaise if you prefer a creamier texture.
Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld together.