Preheat oven to 325°F (165°C).

Place eggs in a single layer in a saucepan and add enough cold water to cover them.

Bring the water to a boil, then cover the saucepan and remove from heat.

Let the eggs sit for 12-15 minutes, then rinse with cold water.

Peel the eggs and cut them in half lengthwise.

Scoop out the yolks and place them in a bowl.

Mash the yolks with a fork until they're well broken up.

Season the yolks with salt and pepper to taste.

Fill the egg white halves with the yolk mixture, dividing it evenly among the eggs.

Sprinkle the tops with paprika, if desired.

Chill the deviled eggs in the refrigerator for at least 30 minutes before serving.

Serve the deviled eggs chilled, garnished with chopped herbs if desired.