Place eggs in a single layer and add cold water to cover. Bring water to a boil and remove from heat. Let stand, covered, for 20 minutes. Immediately run cold water over eggs until completely cooled. Romove shells. Cut eggs in half lengthwise. Romove yolks; chop or mash yolks. Stir in miracle whip and mustard, until well blended. Season with salt and pepper. Fill egg whites with yolk mixture. If desired, sprinkle with paprika. Refrigerate at least 30 minutes before serving.
|