Cover your eggs in a pot of water. Cook on high until water boils, reduce heat and cook for 7 to 10 minutes. Run cold water over the eggs; then shell them. Set aside to cook before halving.
When cool, halve the eggs, carefully removing the yolk so not to tear the white.
Place the yolks in a medium bowl. I use a fork to smash the yolks. Stir in the remaining ingredients, except paprika. Refrigerate till chilled.
Spoon or pipe yolks into the white egg halves.
Sprinkle with paprika; chill till serving.