Place the eggs in a pot of room temperature water bring to a rolling boil and continue to heat for at least five minutes or until contents are firm. Remove from hot water and plunge into cold water. Crack the shell thoroughly and it should slip off easily. With a sharp paring knife score the white down to the yolk. Set the whites aside on a large platter and place the yolks in a large bowl where you can easily mash them. I use a regular taple fork to mash the yolks and then add other ingredients except paprika and mix thoroughly. Spoon into the egg white cups and dust tops lightly with paprika.