Place the eggs into a large pot and cover with water. Bring to a boil.
Once at a rapid boil, turn off the heat and let sit covered for 15 minutes.
Once cooked, rinse, then fill the pot with cold water just to cover the eggs. Let sit to cool for a few minutes.
Peel all of the eggs once they are cooled down enough to handle.
Slice the eggs in half. Place the egg whites on a plate and the egg yolks into a bowl.
Add the mayo and honey mustard to the egg yolks and mix all together. If the mixture is dry, add more mayo (a little at a time). The mixture should be light and creamy.
Place the egg white halves on a dish or serving platter.
Scoop the egg yolk mixture into a plastic sandwich bag and push to one corner.
Using scissors cut a small corner off the bag with the mixture. Pipe the egg yolk mix into the center of the egg. (If you have a pastry bag you can also use a fancy tip and make pretty swirls.)
Once the eggs are filled evenly, sprinkle with paprika and sea salt.
Keep refrigerated until ready to serve.