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Slice the eggs lengthwise and place on a serving tray. Using a small spoon, gently remove the egg yolks from the egg whites and place the yolks in a medium bowl.
Mash the egg yolks with a fork or pastry blender, making sure to mash out all lumps. Add the salad dressing, mustard, pepper, salt, and sugar and mix until all ingredients are well combined and the mixture is very creamy.
Transfer the egg filling to a pastry bag, fitted with your choice of piping tip, and pipe the egg filling into the egg whites. (You can spoon the mixture into the egg whites if you don’t have a pastry bag or tip).
Sprinkle paprika over the tops of the eggs.
Refrigerate until ready to serve or serve right away.