Place 12 large eggs in a kettle; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.

Drain the eggs and run under cool water to cool slightly. Peel the eggs.

Halve the eggs, scoop out the yolk and put that in a bowl for mixing. Place the egg whites on a platter.

Mash the egg yolk. I use a fork to mash the yolk.

Add the Miracle Whip, dry mustard, sugar, salt, and pepper to the mashed egg yolks. I use the fork yet to mix and incorporate the ingredients.

Fill each egg white with approximately a teaspoon of the egg yolk filling. I use two methods to fill the egg whites. One is more of an everyday method. Use a teaspoon and scoop approximately 1 teaspoon of the filling - use another teaspoon to push the filling off of the teaspoon.

If the deviled eggs are going to be served at a special event, then I use a pastry bag and fancy tip to add the egg yolk mixture to the egg whites.

Here is a hint to help fill the pastry bag without much fuss. Place the tip in the bag and secure in place. Then put the bag in a cup. Now it is easy to fill the pastry bag without mess.

Garnish with a sprinkle of the Paprika or one of the variation ideas. Enjoy.