Place the eggs in a medium saucepan with water to cover and bring to a boil. Remove from heat; cover the pan and let stand 20 minutes. Pour off the hot water and refill the saucepan with cold water. Crack the eggshells all over and let them sit in the cold water 5 minutes. Peel the eggs; cover and chill for at least 1 hour.
Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, then stir in the filling ingredients of your choice. Season with salt and pepper. Scoop a spoonful of the mixture into each egg white half. Sprinkle the tops with paprika.