Place the eggs into a saucepan in a single layer, fill with water to cover the eggs by at least 2cm. Bring the water to a boil over high heat and cover.

Remove from heat once boiling, let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.

Peel, cut the cooled eggs in half lengthwise. Remove the yolks, and place them into a mixing bowl along with the jalapeno, habanero, mayonnaise, and mustard. Mash together until smooth.

Transfer the yolk mixture to a pastry bag, and decoratively squeeze into the white halves. Sprinkle with paprika to garnish.