1/4 tsp prepared mustard
1/8 tsp dill
3 tbsp mayonnaise
1/8 tsp white pepper
1/8 tsp paprika
1/8 tsp salt
1-2 tsp milk
Peel under cold running water. Slice eggs in half. Place egg whites on a plate or serving tray rinsed and dried, and the egg yolks in a bowl.
Mash egg yolks with a fork and add remaining ingredients, except for paprika.
If desired, you can add more mayonnaise with a little bit of milk (small amounts at a time, as you can always add but not take out or you'll end up boiling another egg or two)
Fill each half about a teaspoon and sprinkle with paprika. Cover and refrigerate up to 24 hours before serving.