Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.

Peel the eggs. Cut them in half lengthwise.

Cut the boiled eggs in half lengthwise. Pop the yolks out into a bowl. Set the egg whites on a platter.

Mash yolks with a fork until crumbly, then mix in mayonnaise, lemon juice, Dijon mustard, black pepper, garlic powder, salt, and Pecorino-Romano.

Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.

Top with extra Pecorino-Romano cheese and black pepper.