Mash the yolks with a fork until they are finely crumbled and no large lumps remain. Add 3 tablespoons of mayonnaise and 1/2 teaspoon of paprika to the yolks.
Stir and mash the yolk mixture until it becomes very smooth, creamy, and almost whipped in texture. If it looks dry or crumbly, add up to 1 additional tablespoon of mayonnaise, a little at a time, until you reach a soft, spoonable consistency that holds gentle peaks.
Taste the filling and adjust the seasoning with a pinch more paprika if desired. (If you normally rely on salt, keep in mind that many store-bought mayonnaises already contain salt, so taste before adding anything else.)
Using a small spoon or a piping bag fitted with a plain or star tip, fill each egg white half with the creamy yolk mixture, dividing it evenly among the 12 halves and mounding it slightly in the center.
Once all the eggs are filled, lightly dust the tops with additional paprika for color and a gentle warmth. A small fine-mesh strainer or your fingers pinching the paprika works well for an even sprinkle.
Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to let the flavors meld and the filling firm up slightly. Serve straight from the fridge, and return any leftovers promptly to keep them food-safe.
