Leave a dozen eggs in the refrigerator for ten days or two weeks.
Place them in a pot just large enough for all the eggs to be in one layer.
Cover with water to half an inch above the eggs.
Bring to a boil.
Set a timer for twelve minutes.
When the timer goes off, pour off the water, place the pot in the sink and cover with ice.
Let sit for fifteen minutes.
Peel the eggs.
Split the eggs in half carefully, the long way, popping the yolk out into a small bowl, and placing the eggs gently on a platter. You might find a paper towel helpful in preventing the eggs from sliding on the platter.
In the bowl, using a fork, break up the yolks completely.
Squeeze the juice of a fresh lemon in.
Add ½ teaspoon salt,
¼ teaspoon fresh pepper
four shakes of your favorite hot sauce
½ teaspoon of dried mustard,
half a cup of mayonnaise.
Whisk together.
Using a small spoon or a piping bag, fill the egg white halves with the yolk mixture, distributing evenly among them. Don’t worry if you break one of the egg white halves. That will just mean the rest will be more filled with yolk.
Sprinkle sweet paprika evenly over the eggs and serve immediately.
