Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
Mash yolks with fork. Add mayonnaise and mustard; mix well.
Place egg yolk mixture into pastry bag fitted with metal tip.
Pipe mixture evenly into egg whites; sprinkle with paprika. Cover; refrigerate until serving time or up to 24 hours.
Add 4 to 6 drops hot pepper sauce to egg yolk mixture if you want to spice up the flavor of the filling.