Place eggs in a pan. Add water to just cover. Bring to a boil and turn down the fire. Cook for 5 minutes, then turn off and leave the eggs in the water until cooled.
When cooled, peel them (gently cracking, and then slipping a spoon between egg and shell makes this process easier). Rinse in cool water. Gently pat dry. Slice each egg in half, and put yolks in a shallow bowl. Put the whites on a plate.
Add to the yolks:
1.5 parts mayonnaise
1 part Dijon mustard
Salt and pepper
(For 5 eggs, I used 1½ T mayonnaise, 1T Dijon mustard, salt and pepper to taste. Better to err on the side of too little mayo and mustard and need to add more. If you put in too much, what are you going to do?!)
Mix with a fork until the mixture is smooth. Use a spoon to scoop out a little and fill each egg white.
Sprinkle on:
(paprika)
Cover and refrigerate until mealtime, or cool before putting in an obento.
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