Place eggs in large saucepan, then add enough cold water to cover eggs by at least 1 inch. Set over high heat until water comes to a rolling boil.

Immediately remove pan from heat, cover and let sit 15 minutes.

While eggs rest, fill large bowl with cold water and ice.

When eggs are ready, use slotted spoon to carefully transfer eggs to ice water; let stand 5 minutes.

One at a time, gently roll eggs across table, applying light pressure to evenly crack shells. Alternatively, eggs can be lightly tapped with underside of a spoon.

Starting at larger end, peel each egg. If shell sticks, hold egg under cold running water while peeling. Wipe away any remaining shell using a wet paper towel, or run them under cool water.

Dip paring knife with sharp, thin blade in cool water. Cut one egg in half lengthwise. Wipe knife clean, then dip blade in water and again cut next egg. Repeat this procedure with remaining eggs.

Carefully remove yolks from each egg half and place them in a wire mesh strainer set over a medium bowl. As needed, use a wet paper towel to wipe egg whites clean OR gently rinsed under cool water. Set aside egg whites.

Using underside of spoon, press yolks through strainer. Add mayonnaise, mustard, cayenne and lemon juice to yolks and mix until smooth and thick. Season with salt, pepper and additional cayenne, if desired.

Use rubber spatula to transfer the mixture to pastry bag fitted with a ¼-inch star-shaped tip. Refrigerate bag for about 20 to 30 minutes, or until chilled.

When ready to serve, arrange egg whites on a platter. If using a flat platter, rounded bottom of each white can be trimmed flat with paring knife to help eggs sit flat.

Pipe yolk mixture into each egg white, mounding it about ½ inch above top of egg. Sprinkle lightly with paprika.