Place the eggs in a single layer in a saucepan, covering them with cold water.

Bring to a boil over medium-high heat. Once boiling, reduce the heat and let them simmer for 10 minutes.

After the timer rings, drain the hot water. Run cold water over the eggs, then plunge them into a bowl of ice water.

Once they’re cool, carefully peel the eggs and dry them gently with paper towels.

Cut each egg in half lengthwise and gently scoop out the yolks from the egg whites.

Using a fork, mash the yolks until they’re nice and smooth.

To the mashed yolks, add the mayonnaise, mustard, paprika, salt, and pepper. Stir until well combined and creamy.

Spoon or pipe the yolk mixture into the hollowed-out egg whites, making sure to mound them for presentation.

Sprinkle your choice of optional toppings like chives, paprika, or parsley for flavor and color.

Enjoy immediately, or refrigerate until ready to serve.