1. Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cover, remove from heat, and let stand 20 minutes. Drain.
2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
3. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. Mash together yolks, mayonnaise, next 2 ingredients, and salt and pepper to taste. Spoon yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving. Sprinkle with paprika just before serving.