Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let stand for 12 minutes.

Transfer eggs to an ice water bath to cool for about 5 minutes, then peel.

Slice eggs in half lengthwise and scoop out yolks into a bowl.

Mash yolks with a fork and add mayonnaise, Dijon mustard, garlic powder, salt, and pepper. Mix until smooth and creamy.

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle with paprika for garnish before serving.