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Place eggs into a saucepan in a single layer and
fill with water to cover the eggs by 1 inch Cover
the saucepan and bring the water to a boil over
high heat. Remove eggs under cold running water.
Peel once cold. Halve the eggs lengthwise and
scoop the yolks into a bowl. Mash the yolks with a
fork. Stir in mayo, mustards, sugar, salt &
pepper. Spoon into quart baggie, snip corner of
bag and sqeeze yolk mix into egg halves. Sprinkle
with paprika.
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