Place the eggs in a single layer in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 9-12 minutes. Then, transfer the eggs to a bowl of ice water to cool completely.
Peel the cooled eggs carefully, revealing smooth, intact whites. Slice each egg in half lengthwise using a sharp knife, and gently scoop out the yolks into a mixing bowl. Set the whites aside on a serving platter.
Mash the yolks with a fork until smooth. Add mayonnaise, mustard, a pinch of salt and pepper, and half of the paprika. Mix thoroughly until the filling is creamy and well combined. Adjust seasoning to taste.
Transfer the yolk mixture into a piping bag fitted with a star tip or use a spoon to fill each egg white cavity generously. For a decorative touch, pipe or spoon the filling neatly into each half.
Arrange the filled eggs on a serving platter. Garnish with a light sprinkle of paprika on top of each filled egg for color. Chill in the refrigerator for at least 15 minutes before serving to allow flavors to meld.
