Preparation Steps

• Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 10 minutes.
• Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, then peel under running water to remove shells easily.
• Slice each egg in half lengthwise and carefully remove the yolks, placing them in a small bowl. Set the whites aside.
• Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, salt, and pepper; mix well until combined into a creamy filling.
• Spoon or pipe the yolk mixture into the egg white halves, filling each generously.
• Sprinkle with paprika for color and garnish if desired. Serve immediately or refrigerate until ready to serve.