Bring a pot of water to a gentle boil and lower the eggs inside. Gently simmer for about 10 minutes. (You don’t want a hard rolling boil with lots of bubbles or the eggs will crack.)
Transfer the eggs to a bowl of ice water until completely cool. Next, crack the eggs all over and then peel the shell off while they’re under the water.
Slice the eggs in half lengthwise, scoop out the yellow yolks, and place in a bowl. Arrange the egg white halves on a platter.
Add the rest of the ingredients, except paprika, to the egg yolks and mash with a fork until smooth.
Spoon the egg yolk mixture into the center of the egg whites. To make it a little neater and fancier, the filling can be piped in instead. To pipe the filling in, spoon the filling into the corner of a plastic bag. Cut the corner off and squeeze the filling out into the egg halves.
Sprinkle with paprika and serve.
Store deviled eggs for up to 4 days in the fridge.