Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
Mash the yolks well with a fork. Add the mayonnaise, Dijon, hot sauce, kosher salt, garlic powder, and cayenne. Mix well, until smooth and creamy.
Spoon the yolk mixture into the egg white halves. Sprinkle with smoked paprika. Serve immediately, or refrigerate until ready to serve and for up to three days.
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Notes
Not really into spicy foods? You can make these eggs as spicy or as mild as you like. For milder eggs, omit the cayenne pepper completely. For spicier ones, increase it to ¼ teaspoon.
You can keep the leftovers in the fridge, in an airtight container, for up to 3 days.