minced parsley or other fresh herbs for garnishing
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.
Tap the eggs gently against the counter to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs. This lets water get between the egg and the shell!
Slice the eggs in half-length wise
Gently remove the yolks from the egg whites, and mash the yolks in a bowl with a fork until finely smooth.
Measure 2 tablespoons of mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until smooth.
Season to taste with salt and pepper
Use a spatula to scoop all the filling into a plastic bag or piping bag. Pipe the filling into the cup of each eggs. Not too much Now!
Garnish your tray with a dusting of Paprika, and fresh herbs.