Start by placing your eggs in a pot, covering them with water. Bring the water to a boil, then reduce to a simmer for about 9-12 minutes.

Remove from heat and let them cool in ice-cold water for easier peeling.

Once cooled, gently tap the eggs on the counter and peel off the shell. Rinse them under cold water to remove any stray bits of shell.

Cut each egg in half lengthwise. Carefully remove the yolks with a spoon, placing them in a mixing bowl. Set the egg whites aside on a serving platter.

Add the mayonnaise, mustard, salt, and pepper to the yolks. Mash everything with a fork until smooth and creamy, ensuring there are no lumps.

Spoon the yolk mixture back into the egg white halves. For a more refined look, you may pipe the filling for a fun presentation.

Sprinkle paprika on top for garnish, and serve chilled or at room temperature.