Place eggs in large saucepan on high heat and cover with cold water making sure the eggs are covered by 2 inches of water. Make sure there is room for all 12 eggs, or do two batches of 6 eggs.
12 eggs
Add a teaspoon of vinegar to the water and let boil for for 3 minutes.
Turn the heat off and cover the pot and let sit for at least 10 minutes, but not more than 15 minutes.
Remove the eggs from the hot water and place in a large bowl with ice and water, covering the eggs.
Once the eggs are completely cooled, remove them from the water bath and peel all the eggs.
Cut each egg in half lengthwise and scoop out the yolks, placing the yolks in a bowl. Smash the egg yolks with a fork until they are crumbly and in small pieces.
To the egg yolks add, mayonnaise, mustard, salt, pepper, paprika and mix until smooth and creamy.
1/4 cup + 2 Tablespoons mayonnaise, salt and pepper, 1 teaspoon dijon mustard, 1 teaspoon paprika
Gently clean off the egg whites to remove any extra yolk that might be left on the egg white. Set egg whites aside.