Hard-boil the eggs

• Place the eggs in a saucepan and cover with cold water.
• Bring to a boil, then cook for 10 minutes.
• Drain and cool in cold water, then peel.

Make the filling

• Halve the eggs lengthwise and scoop the yolks into a bowl.
• Mash the yolks with the mayonnaise, mustard, salt and pepper until smooth.

Fill the egg whites

• Transfer the yolk mixture to a regular zip-top bag and snip off a corner.
• Pipe the filling into the egg white halves.
• Dust with paprika before serving.