Rule #1 is always boil more eggs than you need based on the recipe so you'll have plenty of filling - - I personally double the number of eggs and yes, I don't use all the egg white halves. Eggs that are nearing their expiration date seem to work better than fresh eggs.

Cook and peel hard boiled eggs, ensure they are blotted dry with paper towels then cut in half. Place the cooked egg yolks into a mixing bowl. Place the best egg white halves in an egg tray/carrier. (I have two carriers and both hold 24 halves plus I have a glass tray that holds 12 halves.)

Mash the egg yolks well with a fork ensuring there are no large clumps. Add all ingredients and mix very well with a stand or hand mixer ensuring the mixture is smooth. Take a quick taste to ensure it's to your liking - - - my family prefers it with a little more zing so I may add a tad more mustard, vinegar or both.

Using a cake decorator or piping bag, fill each egg so it is very full. Garnish by sprinkling each egg with a little paprika and/or parsley. Chill until you serve.