Ingredients for 12 eggs
2 teaspoons yellow mustard
2 to 2 ½ tablespoons mayonnaise
6 large eggs
minced parsley or other fresh herbs, for garnishing
paprika, for garnishing
salt and pepper
Hard-boil the eggs: Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes.
Peel the eggs: Tap the eggs gently agains the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs.
Slice the eggs in half: Slice the eggs down their length, from tip to bottom.
Remove the yolks: Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a mixing bowl. Arrange the empty whites on a platter, cut-side up.
Mash the yolks with a fork: Mash the yolks with a fork until they are completely crumbled.
Mix in the mayonnaise and mustard: Measure 2 tablespoons of mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until you form a smooth paste. If the filling feels too stiff, add more mayonnaise a small spoonful at a time.
Season with salt and pepper: Season to taste with salt and plenty of pepper.
Transfer the filling to a plastic bag or piping bag: Use a spatula to scoop all the filling into a plastic bag or piping bag. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.
Pipe the filling into the egg whites: Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, scoop the filling into the egg whites with a spoon.
Sprinkle with paprika and fresh herbs to serve: Sprinkle a pinch of paprika and a pinch of fresh herbs over the top of each egg before serving.