Place eggs gently in a large pot-preferably in a single layer.
Cover with cool tap water to 2" above eggs.
Bring to a full rolling boil over high heat.
Immediately turn off heat and cover tightly.
Set timer for 12 minutes.
After 12 minutes, place pot in the sink and run cold water over the eggs for at least 5 minutes.
Drain most of the water off, and add ice cubes to quickly chill the eggs.
When eggs are thoroughly chilled, peel and dry them.
2Cut eggs in half lengthwise. Pop out the yolk into a bowl and smash with a fork or potato masher, until no lumps remain.
Add the remaining ingredients, stirring until smooth and creamy.
3For the best presentation, place the filling in a piping bag with a large star tip.
Or simply use a spoon to fill the eggs.
Dust with sweet paprika or decorate by placing (2) 1/2" slivers of roasted red peppers in an X on top.
Refrigerate until chilled.