Boil the eggs: Fill a 3-quart saucepan with 8 cups of water. Add a teaspoon of baking soda and bring the pot to a boil. Gently lower the eggs into the boiling water using a large slotted spoon. Cover the pan and boil the eggs for 9 minutes. 

Drain the water and transfer the eggs to an ice bath, let sit for 10 minutes

Tap the bottom of each egg on a hard surface and gently roll each egg on its side. Carefully peel each egg. You can also peel the eggs under cold running water if you would like.

Use a sharp knife or egg slicer to slice each egg in half, lengthwise. 

Use 1 finger to push the yolks out of the center of the eggs (gentle method) or use a small spoon. Place the yolks in a medium-sized bowl and mash them with a fork, then add the mayonnaise, dijon mustard, paprika and black pepper to the bowl. Mix until smooth and creamy. Add a pinch of kosher salt if needed.

Arrange the boiled eggs on a platter and transfer the yolk mixture to a large piping bag or ziploc bag with the tip cut off. Pipe the filling into the cavity of each egg.

Top each egg with a sprinkle of fresh chopped parsley and serve right away or chill the deviled eggs in the refrigerator until you're ready to serve them.