Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes.

Drain, add some ice cubes to the eggs in the pan, and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.

Once hard-boiled eggs have fully cooled, halve lengthwise and carefully scoop the egg yolks into a bowl.

With a fork, mash the egg yolks. Add mustard, salt, pepper, mayonnaise, and tabasco (if using). Stir to combine all ingredients with a fork.

Drain the liquid out of the tuna pack or can and add the tuna to the bowl. With the fork, break up the tuna into small pieces and mix it into the egg mixture.

Transfer the mixture into a piping bag or a zip bag. Snip the end to create an opening and twist the other end to bring the filling mixture to the open tip. Fill each egg white half with about 2 teaspoons of the mixture.

Dust the tops with paprika or lightly sprinkle additional cajun seasoning for added spice.

Refrigerate for one hour or until ready to serve.