Place eight eggs in a cooking pot. Now pour in enough water to cover the egg's heads so that they boil well. Turn on the heat and cover the pot. When the water comes to a boil, reduce the heat of the stove and let the eggs simmer for two minutes. Turn off the heat and let the eggs remain in the hot water for another fifteen minute so that they are cooked well and hardened.
After the fifteen minutes, drain off the pot and rinse the eggs under cold water in the sink so that they can be handled with your hands and peel them off easily. Peel them carefully without damaging their shape. Now dry them with a paper towel before proceeding.
Cut the eggs in half lengthwise so that you have 16 pieces of half eggs. Do this step with great precision and a sharp knife.
Take off the yolks from each half and place in a mixing bowl. Arrange the white section neatly into a platter. Mash the yolk in the mixing bowl well. Now add the mustard and the mayonnaise to the egg yolk and mix well. Season with salt and pepper according to taste. Use freshly ground pepper if possible.
After you make a smooth mixture of the yolk, scoop it up in spoon and fill the empty shells of the egg whites with it. Do it with all the sixteen egg white halves that you have. Sprinkle paprika or cayenne pepper for garnish. Serve right away.