Place eggs in saucepan and cover with water. After bringing water to a vigorous boil, cover and remove pan from heat. Let sit for 20 minutes. Cool the eggs in cold running water and peel. To avoid problems in peeling, don't refrigerate eggs until they have been peeled.
Halve the eggs after peeling and scoop out yolks. Combine egg yolks with all ingredients except paprika in 1 sandwich zip-lock bag and mash well. Cut one corner off the bag and pipe the filling into the egg white halves. Sprinkle each with paprika.