Bring a large pot of water to a boil (keep your eggs in the fridge, this makes them easier to peel). Once boiling, transfer eggs directly from the fridge into the boiling water with a pair of tongs as gently as possible so they don't crack. Allow the water to come back to a gentle boil (gentle means you may need to turn down the stove), and allow the eggs to cook uncovered for 12 minutes. Meanwhile prep and ice bath.
Use tongs to transfer eggs from the stove to the ice bath. Once cool enough to handle, peel, slice in half, and place the yolks in a large bowl.
To the large bowl, add the mayonnaise, dijon, paprika, and salt. Mash the yolks into the mayonnaise and spices with the tines of a fork. If you're having trouble here, you can always incorporate these ingredients in a food processor.
Spoon the filling into each of the egg whites. Alternatively, you can put the yolk combo in a pipping bag. Sprinkle the tops with additional paprika, and enjoy!