Put the eggs in a saucepan (don't crowd them) and cover with cold water - about 1-2 cm over. Bring to a rolling boil, then cover and turn off the heat. Leave for 12-15 minutes (depending on the size of the eggs)
Immediately spoon the eggs into a sink of cold water and leave for 15 minutes
Prepare the devilled stuffing
Peel the eggs. See post for tips
Cut the eggs in half lengthwise and carefully remove the yolks into a bowl and mash with a fork. Arrange the whites on a serving plate
Add the remaining ingredients to the yolks and mix in well(Mayonnaise, mustard, salt, Tabasco, paprika)
Put the nozzle in the piping bag and spoon the egg yolk mixture in. Pipe the mixture back into the egg white shells
Garnish with a little smoked paprika
Notes
Everyday Cooks Tips:
Storage - Store in an airtight box in the fridge for up to 24 hours