Place the raw eggs in a medium saucepan and fill with cold water, leaving at least 1-2 inches above the eggs.

Bring to a rolling boil over high heat.

Remove the pan from heat, cover it, and let it sit for 15 minutes.

Transfer the eggs to a bowl of ice water and let them cool for five minutes.

Carefully crack and peel the egg shells.

Slice each egg in half lengthwise using a sharp knife.

Gently remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter.

Using a fork, mash up the yolks. Add the rest of the ingredients and mix until well blended.

Transfer the egg paste into a piping bag or use a small plastic bag with a corner cut off to pipe the egg yolk mixture into the whites.

Sprinkle with more paprika and garnish with chopped parsley or celery leaves if desired.