Start by placing a dozen large eggs into a medium pot, covering them with cold water about an inch above. Bring to a boil over medium heat, cover, and remove from heat; let sit for 10-12 minutes.

Transfer the eggs to an ice bath for 5 minutes to cool down quickly.

Gently tap each egg on a flat surface to crack the shells and peel under cool running water.

Slice each hard-boiled egg in half lengthwise and place egg whites cut side up on a serving tray.

Scoop out the yolks into a mixing bowl.

Mash the yolks until fine and crumbly; mix in salad dressing, mustard, pinch of salt, and black pepper until creamy.

Fill the egg whites with the yolk mixture; use a spoon or a pastry bag for an elegant finish.

Sprinkle paprika over each filled egg for garnish.

Serve immediately or refrigerate for up to two hours before serving.