Place the eggs in a medium saucepan; add water to cover by 1 inch, and bring to a boil over high heat.
Remove the pan from the heat, cover, and let stand 10 minutes.
Meanwhile, fill a medium bowl with 1 quart water and 1 dozen ice cubes.
Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells.
Transfer the eggs to the ice water with a slotted spoon and let cool 5 minutes.
Peel the eggs and slice in half lengthwise; transfer the yolks to a fine-mesh sieve.
Use a spatula to press the egg yolks through the sieve and into a bowl.
Add the remaining ingredients, mashing the mixture against the side of the bowl until smooth.
Arrange the whites on a serving platter.
Add the egg yolk mixture to one corner of a large plastic storage bag and twist the bag to keep the filling in the corner.
Snip off about 1/2 inch of the corner of the bag and squeeze the filling into the egg whites, mounding the filling just above the whites.
Serve immediately (the deviled eggs can be made up to 2 days ahead; wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling in a zip-lock plastic bag, squeezing out all the air; refrigerate until ready to fill and serve).