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1
Place the dozen eggs in a large pot of cold water and add a tablespoon of salt. Over maximum heat, bring the eggs to a full boil, then immediately turn off the heat, cover, and let sit for exactly 10 minutes. Drain and cover with cold water.
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2
Peel the eggs, cut them in half lengthwise, and pop out and reserve the yolks. For neatness, use a damp paper towel to wipe off any yolk stuck to the outsides and flat surfaces of the eggs; it is fine if a bit clings inside the hole.
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3
Break the remaining egg into the jar of a blender. Add a big pinch of salt and 1/2 of the lemon juice. Whiz for a few seconds. Remove the center insert from the lid and begin drizzling in the cup of olive oil. Start slowly and then you can go a little more quickly once it emulsifies. It probably won't be quite as stiff as store-bought mayonnaise.
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4
Mash the egg yolks thoroughly with a fork. Add the onion, parsley, smoked paprika, the remaining lemon juice, and a nice pinch of salt. Mash some more--you won't be able to get it completely smooth but do the best you can. Then start adding the mayonnaise, starting with 1/2 cup and then a tablespoon at a time until it reaches the right consistency. You want it rather soft and smooth, but not so thin it can't hold a shape. If you have leftover mayonnaise, it is delicious for dipping fresh vegetables. Or on toast. I like it on toast.
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5
Either spoon the filling into the eggs, or for bonus points, fill a pastry bag and pipe it in with a large star tip. Garnish with the sumac or additional paprika. Refrigerate until serving time.
