Fill a large pot with water and bring to a rolling boil over high heat. Carefully add eggs using a spoon, then reduce heat to medium and cook for 10 minutes to hard boil. Remove eggs and transfer to a bowl of ice water to cool completely, which makes peeling easier.
Peel the cooled eggs gently under cold running water, then slice each egg in half lengthwise using a sharp knife. Carefully remove the yolks and place them into a mixing bowl.
Mash the egg yolks with a fork until smooth, then add mayonnaise, mustard, salt, and pepper. Whisk the mixture until it becomes creamy and uniform, with a slight fluffy texture.
Transfer the filling to a piping bag fitted with a small round tip or use a small spoon. Pipe or carefully spoon the mixture into the hollowed-out egg white halves, mounding slightly for a neat presentation.
Arrange the filled eggs on a serving plate and lightly dust with paprika for color and seasoning. Optionally, garnish with chopped chives or dill for added visual appeal.
