Start by placing your large eggs in a pot, ensuring they are covered with water by at least an inch. Add a splash of white vinegar to the water, then bring it to a rapid boil over medium-high heat. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 15 minutes.

After 15 minutes, carefully drain the hot water from the pot and run cold water over the eggs. Gently shake the pot to crack the shells, allowing the cold water to seep in.

Once the eggs are cool, shell them carefully and cut each egg in half lengthwise. Separate the yolks from the whites, chopping half of the egg whites to add texture to your spread.

In a food processor, blend the yolks, remaining egg whites, mayonnaise, and yellow mustard until smooth and creamy, about 30 seconds.

Transfer the blended egg mixture to a bowl, stir in the chopped egg whites, and season with kosher salt and freshly ground pepper to taste.

Scoop your creamy Deviled Egg Spread into a serving dish, dust the top with paprika, and serve with crackers or baguettes.