First hard boil the eggs:

Place the eggs in a medium or large pot (depending on how many you are cooking) and fill with enough cold water to cover the eggs.

Set the stove to medium high heat and let it come to a rolling boil.

Then once boiling, turn the heat off and cover for 12 min.

While you wait for the eggs, grab a large bowl, and fill halfway with ice and cold water.

When the timer goes off, carefully scoop out the eggs and place them in your bowl of ice and water.

Set a timer for 5 min to allow the eggs to cool down. This will help when you peel.

Now you can peel the eggs and cut each egg in half lengthwise.

Pop the yolk out and put in a medium sized mixing bowl. Place the white part of the egg on a plate to the side.

Once all the eggs are halved and separated, add in the mayonnaise, mustard, salt, and pepper to the bowl with the yolks.

Mix until smooth.

Once the filling is fully mixed and smooth, scoop it into a quart sized Ziploc bag or a piping bag (if you have one handy).

If using a Ziploc (once filled) cut a bottom corner to create an opening.

Squeeze the filling into each “cup” of the halved egg to just above the rim.

Top it off with a sprinkle of paprika and enjoy!