Put a pot on the stove over medium heat with some water and bring it to a boil. Once it is boiling, add in the eggs and let them cook for 13 minutes.
When this time has passed, carefully remove the eggs from the pot and let them cool down for at least 10 minutes. You can also put them in a bowl with cold water to make them cool down faster.
Once the eggs have cooled down, remove the shells and cut the eggs in half lenghtwise. Remove the egg yolks using a small spoon and put them in a clean dry bowl.
Add in the egg yolks, mustard, vingera, salt, pepper and paprika. Mash and mix using a for until you get a sort of paste mixture that is thick.
Fill the cooked eggwhites with the mixture and decorate with some paprika and dill.