Place the raw eggs in a medium saucepan and fill with cold water with at least 1-2 inches on top. Bring to a rolling boil over high heat. Remove pan from heat and cover and let it sit for 15 minutes.Transfer eggs to a bowl of ice-water and let them cool for five minutes. Carefully crack and peel the eggs shells.
Slice each egg in half, lengthwise using a sharp knife. Gently remove the yolks and place in a separate bowl. Arrange the egg white halves on a serving platter.
Using a fork, mash up the yolks. Add the rest of the ingredients and mix until well and fully blended.
Transfer the egg paste into a piping bag or use a small plastic bag and cut a hole at one of the corners. Pipe the egg yolk paste on the hollow cups of the egg white halves.
Sprinkle with some more paprika powder (or chili powder ) and chopped parsley or celery leaves if desired.
As egg yolk size varies, you may need to add more mayonnaise if the yolks are bigger. Just add a tablespoon at a time until the desired creamy texture is achieved and adjust the seasoning as needed.