On the cutting board, each peeled egg is cut in half lengthwise and the yolks removed to a medium sized bowl. Using a fork, we mash the yolks and stir in the mayonnaise, mustard, and a little salt and freshly ground black pepper. We also stir in a dash of cayenne.
We place some kosher salt on a plate upon which to rest the eggs. One at a time, we fill the whites with the yolk mixture, just using a teaspoon and clean fingers. We place the eggs back on the salt.
We sprinkle a little smoked paprika on the deviled eggs. The plate is covered and refrigerated until ready to serve.