Bring a pot of water to a boil. Place the eggs in a steamer and steam over boiling water for 15 minutes. Then submerge the steamed eggs in cold water until cooled. Peel the eggs, cut in half and separate the egg yolks.

In a medium bowl, mash the egg yolks with a fork and stir in mayo, hot sauce, curry powder and turmeric powder. Start with 3/4 teaspoon of curry powder, and add more, if desired. Transfer the filling into a piping bag, or a zip lock bag with one end cut, and pipe the filling into the egg whites. Dust with smoked paprika, if desired. Serve immediately.