Hard-Boil the Eggs: Place the eggs in a pot on the stove and cover them with cold water. Bring the water to a boil and continue to boil for 13 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs.

Cut and Prepare Eggs: Cut the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Arrange the egg white halves on a serving platter.

Make the Filling: Press the egg yolks against the side of the bowl with the back of a fork until they are crumbly. Add mayonnaise and yellow mustard to the mashed yolks. Mix well until the mixture is smooth and creamy.

Season: Season the filling with salt and pepper to taste. The amount of salt and pepper can be adjusted based on your preferences.

Fill the Egg Whites: Fill either a piping bag or food storage bag with the yolk filling. Cut off the tip and squeeze filling into the well on your egg white half. This can also be done with a star cake decorating tip if you want to make it a little fancy, or you can just fill them with a spoon if you want the easy approach to filling the eggs.

Garnish: Sprinkle paprika over the filled deviled eggs for both color and flavor. You can also garnish with chopped fresh chives or parsley for added freshness.

Chill and Serve: Cover the deviled eggs with plastic wrap and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld and the eggs to set.

Serve: Arrange the chilled deviled eggs on a serving platter and present them to your guests as a delightful appetizer.