Slice all the boiled eggs in half lengthwise and remove the yolks into a medium bowl.
Gently set egg whites into bowl or on cookie sheet and cover, then place in refrigerator.
Using a fork or potato masher, mash yolks until no lumps remain.
Add remaining ingredients and mix well to combine (you can use an immersion blender at this stage to whip the mixture extra creamy).
Transfer entire egg yolk mixture into a ziplock bag, seal, and refrigerate overnight.
The next day, lay out 28 egg white halves and remove ziplock bag from the fridge.
Cut the corner tip of the bag to create a 1/2″ opening and evenly pipe mixture into egg whites.
Sprinkle deviled eggs with a little extra paprika and store in fridge until ready to serve!