Place your eggs in a single layer at the bottom of a saucepan. Cover them with cold water, ensuring there's about an inch of water above the eggs.

Bring the water to a rolling boil over medium-high heat. Once boiling, remove the pan from heat, cover it with a lid, and let the eggs sit for exactly 10-12 minutes.

While the eggs are cooking, prepare a large bowl filled with ice and cold water.

Once cooked, transfer the eggs immediately to the ice bath and let them cool for at least 5 minutes.

Gently tap each egg on a hard surface to crack the shell, then roll it between your palms to create small cracks all over.

Peel under cool running water for smooth results.

Cut each egg in half lengthwise and remove the yolks to a medium bowl.

Using a fork, mash the yolks until smooth, then add the mayonnaise and mustard, mixing until creamy and well combined.

Spoon the filling into the egg white halves or transfer to a piping bag to fill for a more elegant presentation.

Sprinkle with paprika for color and a subtle smoky flavor.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.