When I was a kid, these always made an appearance on the table around the holidays.
To 12 hardboiled yolks (HB recipe is below this post) in a food processor fitted with a blade add:
1 tsp dry mustard
1/4 tsp celery salt
1/2 tsp smoky paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp white pepper
Whizz until the yolks are the size of a lentil and the ingredients are combined, then add 1/2 cup of mayonnaise and process to incorporate. Add more mayo 1/4 cup at a time until the consistency is mousse-like (decadently fluffy, stiff, not slack). Note how high the mixture is over the egg in the photo above - that's the consistency you are looking for.
I happened to run out of mayo after 1/4 cup, and added about 1/4 cup of Newman's Own Ranch dressing (a.k.a. Cheetah dip) for the remainder.
Put this mixture in a disposable Ziploc style bag, twist one corner until the bag is tight, cut off the opposite corner (1/4 to 1/2 inch) and squeeze mixture into white portion of the eggs.
In homage to my mother, I sprinkled the eggs with more paprika, just like she does.
