Place the eggs in a medium pot and add enough water just to cover them.

Bring the water to a boil over medium-high heat and let the eggs boil for about 3 minutes.

Remove the pot from heat, cover it, and let the eggs sit in the hot water for about 15 minutes.

Drain the hot water and cool the eggs in an ice water bath for at least 5 minutes.

Peel each egg and set them on a paper towel to dry.

Slice the eggs in half lengthwise and scoop the yolks into a bowl.

Mash the yolks lightly with a fork until crumbly.

Add mayonnaise, mustard, salt, and pepper, and stir until the mixture is smooth and creamy.

Spoon or pipe the yolk mixture back into the hollowed-out egg whites.

Dust the tops with paprika if desired.

Chill briefly before serving, or refrigerate until needed.