Candice's Deviled Eggs

1 doz. large eggs
Put into a sauce pan and cover completely with water at least an inch above the level of the eggs. Bring to a boil over high heat. Reduce heat to medium high and cook for 15 minutes. Remove, drain, run cool water over until cool enough to handle. Peel eggs, rinse under cold water to remove any little shell bits, drain on paper towels. Cut eggs in half lengthwise with a sharp knife. Place egg yolks in a separate bowl and place egg whites on a serving platter. Combine egg yolks with 1/2 c. mayo and 1/4 tsp. salt. Mix well. Use a hand blender to puree egg yolk mixture until smooth. Place mixture in a piping bag and squeeze into centers of egg whites. Sprinkle with black pepper and paprika. Chill.