Place eggs in a large pot and cover with cold water by 1 inch.

Bring water to a rolling boil over high heat; then turn off heat, cover the pot, and let eggs sit for 12 minutes.

Transfer eggs to a bowl of ice water to cool for 5 minutes, then peel the eggs.

Slice eggs in half lengthwise and gently remove yolks to a mixing bowl.

Mash yolks with a fork and combine with mustard, mayonnaise, salt, and pepper until smooth and creamy.

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

Garnish each deviled egg with a sprinkle of paprika before serving.