Heat water in a saucepan over high heat until it comes to a rolling boil.

Reduce the heat to low, then gently place the eggs in a single layer into the bottom of your pot using a tong or a skimmer.

Increase the heat to medium-high and let the eggs boil for 12 minutes.

When time is up, carefully lift your eggs with a tong or slotted spoon from the heat and place them into a bowl almost filled with cold water (ice bath) to stop the cooking process until it is cool enough to handle - about 5 minutes.

Peel the eggs and slice them in half lengthwise, then remove the yolk from the egg whites and place them in a small bowl. Keep the egg whites on a large plate.

Mash the yolks with a fork. Add the mayonnaise, mustard, lemon juice, hot sauce, salt, and pepper.

Mix everything together with a fork until it's smooth.

Pipe the egg yolk mixture into a piping tube or piping bag. Then pipe into the hole of each egg white or use a spoon to distribute the mixture into the egg white.

Sprinkle some smoked paprika for garnish if desired.