My daughter makes the filling by crumbling the yokes, adding mayo, prepared mustard, some of the juice from spanish olives (the green ones stuffed with pimento), and paprika. Stuff into egg whites and sprinkle with more paprika - looks pretty too. Occasionlly, my daughter chops some of the green olives up into the mix, but I like it with just the juice...
We make huge platters of this for Thanksgiving and Christmas and they always disappear rather quickly.

(tip - if you break some of the whites trying to peel them, don't dispair - chop them up and add a bit of the filling to make egg salad - yummy)

--casuzen