Place eggs in a saucepan and cover them completely with cool water. Bring them to a boil over high heat; once the water has reached a boil, set a timer for 8 minutes.
In the meantime, mix the dijon mustard and mayo in a bowl.
Drain the water and transfer the eggs to a large bowl with ice cold water and let them cool 5 minutes.
Peel the eggs, cut them in half and top with the dijon mayo mixture and 3 - 4 capers. Sprinkle with a pinch of paprika to garnish.