Gently place the eggs in a medium saucepan and cover with cold water (water level should be 1-inch above the eggs.) Place saucepan on stove-top, set to high and bring to a boil. Once boiling, remove saucepan from heat, cover, and let stand for 10 minutes. Fill a medium-sized bowl with ice cold water while the eggs are sitting. After the 10 minutes, take eggs out of hot water with a slotted spoon and place in the ice water gently; let sit for 5 minutes.
To Make Deviled Eggs-
Peel eggs and then slice length wise. Take out the yolks of the eggs and place them in a medium sized bowl. With a fork, mash the egg yolks until all the large chunks are gone. Add in remainder of ingredients and stir with a rubber spatula. Mash mixture on the side of the bowl to smooth out any lumps.
Prepare a pastry bag with a large star tip (I used Wilton’s 6B). Take egg yolk mixture and add it to the pastry bag, then twist the top portion closed to push the eggs into the bag further. Pipe the yolks into the egg whites by applying pressure to pastry bag and lifting up slowly and releasing the pressure as the egg white fills with yolk. Sprinkle yolk filling with paprika and serve immediately.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/03/classic-deviled-eggs/