Place the eggs in a large pot and cover with cold water. Bring to a boil, then reduce the heat and let the eggs simmer for 10 minutes.
Drain the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise.
Remove the yolks and place them in a bowl. Add the mayonnaise, mustard, paprika, and hot sauce to the yolks, then mash everything together until smooth.
Pipe or spoon the yolk mixture back into the hollowed egg whites. Sprinkle a little extra paprika on top for color, and serve.
Notes
To ensure your eggs peel easily, add a teaspoon of baking soda to the boiling water.
The fresher the eggs, the harder they are to peel. Try to use eggs that are a few days old.
For a smoother filling, consider passing the yolks through a fine-mesh sieve before mixing with the other ingredients.
If you're not a fan of spice, you can reduce or omit the hot sauce.
If you're making these for a party, you can prepare the eggs and the filling a day ahead and assemble just before serving to keep them fresh.