Boil salted water at a rolling boil. Place eggs in water, return to boil, and cook for 20 minutes. Cool with ice and cool water for 15 minutes. Peel eggs.
Cut eggs in half. Place yolks in a medium bowl, and egg halves on a plate.
Mash egg yolks. Add mayonnaise, mustard (¼ cup plus 1 Tablespoon), and smoked paprika then combine well. Adjust seasonings if needed.
Put mixture in food processor, and blend until smooth. Fill egg halves with filling. Serve immediately, or chill for one hour then serve.
Use older eggs to make the hard boiled eggs since they will peel easier. Chill the eggs prior to mixing, and you'll be able to serve immediately. Use a food processor to make a smoother filling. For pretty eggs use a cake decorator piping bag for picture perfect appetizers.You can make these two days in advance then store them in the refrigerator until ready to serve. You can also keep the egg halves and filling separate until just before serving.Serve immediately, or store for up to three days.