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drewhough
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PdfPeel the cooked eggs and carefully slice in half lengthwise. Place the egg white halves on a clean work surface.
Put the yolks into the work bowl of a food processor fitted with the chopping blade; process until no longer grainy, about 45 to 60 seconds.
Pulse in the remaining ingredients and process until smooth, about 45 seconds to 1 minute; adjust seasoning accordingly.
You may either carefully scoop the filling into the whites, or for a beautiful presentation, fit a pastry bag with a small star tip. Fill the pastry bag with the egg filling and pipe a large rosette onto each white in place of the yolk. Sprinkle with paprika before serving.