Place the eggs in a large pot and cover with cold water by at least 2 inches. Bring the water to a boil, and then remove the pot from the heat and cover. Let stand for 12-15 minutes and then transfer to an ice bath to halt the cooking process.
Peel the eggs (I find this easiest to do under cold running water) and slice them in half using a sharp knife. Scoop the yolks into a medium-sized bowl.
Add the mayonnaise, mustard, 3 tablespoons heavy cream, 1 1/2 teaspoons Old Bay, black pepper and sweet paprika. Mash the ingredients together using a fork at first, and then switch to a spatula, pressing firmly down to blend any pieces of yolk. If desired, add some additional heavy cream for a smoother consistency.
Taste for seasoning. Add an additional 1/2 teaspoon of Old Bay if desired (Old Bay is very flavorful but very salty, so it's best to add in stages).
Carefully spoon the mixture back into the eggs, taking care not to disturb the egg whites.