Hardboil eggs and let cool before removing shell. I tend to hardboil a few extra since some crack or end up splitting when removing the shell.

Cut all eggs in half vertically so that both halves are even. Place all yolks in a bowl and place egg whites in a devilled egg holder.

Using a food processor or fork, smash all yolks until fine crumbles.

Add mayonnaise, English mustard, salt & pepper to yolks and continue smashing and whipping with fork until smooth.

Add yolk mixture to a piping bag or just using a teaspoon, fill each egg white with the yolk mixture.

Sprinkle each egg with a dash of paprika. Chill and serve.