Peel shells off cooled hard-boiled eggs; slice into halves lengthwise.
Remove yolks from whites and place in a small bowl. Mash yolks with a fork.
Add 2 heaping tablespoons mayonnaise, yellow mustard, and salt and black pepper to taste. Stir mixture until creamy.
Spoon mixture into egg white halves. For a fancy presentation, spoon mixture into a zip-lock sandwich bag; seal bag and snip off one corner of the bag. Squeeze mixture out of corner of bag into egg white halves.
Sprinkle tops of filled deviled eggs with paprika.
Chill in refrigerator 1 to 2 hours or until cold before serving.
by The Savvy Kitchen