Cover eggs with 1 inch of water and put lid on. Bring to a rolling boil. Shut off heat. Let sit for 15 minutes. Submerge eggs in an ice bath. Remove shells. Cut eggs in half and scoop out yolks. Mash yolks with fork. Add about ½ cup miracle whip and 1 tablespoon mustard to yolk mixture. Add more miracle whip if necessary to make a smooth consistency. Pipe into egg whites. sprinkle with paprika. Keep covered and in the refrigerator until ready to serve.