Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
Bacon and Cheese
Only mash four of the yolks. (Save extra to toss in a salad.) Add 1/2 cup finely shredded reduced-fat Cheddar and four slices of crumbled reduced-sodium bacon to the filling mixture. Garnish with chives instead of paprika. Nutrition analysis per serving: same as above except 66 calories, 5 g protein, 73 mg cholesterol, 2 g sat. fat, 2% Vitamin A, 101 mg sodium, 5% calcium, 1% iron
Only mash four of the yolks. Add 1/2 cup chilled, pureed edamame to the filling mixture. Garnish with whole edamame instead of paprika. Nutrition analysis per serving: same as above except 4 g protein, 4 g total fat, 69 mg cholesterol, 1% Vitamin A, 48 mg sodium, 2% calcium