Hard Boil the Eggs: Place your eggs in a pot and cover them with cold water. Bring the water to a rolling boil. Once boiling, cover the pot and turn off the heat. Let the eggs sit for 12-14 minutes. After the time is up, transfer the eggs to an ice bath to cool.

Peel the Eggs: Once cooled, gently tap the eggs to crack the shell, then peel them under running water for easier removal.

Slice and Scoop: Cut each egg in half lengthwise. Carefully scoop out the yolks and place them in a bowl. Arrange the egg whites on a serving platter.

Mix the Filling: Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, salt, and pepper. Mix until creamy and smooth.

Fill the Eggs: Using a spoon or piping bag, fill the egg white halves with the yolk mixture. Sprinkle paprika on top for that classic touch.

Garnish and Serve: Finally, add chopped chives or parsley for a pop of color. Serve immediately or refrigerate until ready to serve.