First, cook the eggs. Fill a stock pot with about 10-12 cups of water. Add the eggs, making sure they are covered with water by at least an inch. Turn the heat on high and bring to a boil. Once boiling, turn the heat off and cover. Let stand for 12-15 minutes. Remove eggs from hot water and place in an ice water bath. Let cool for 3-4 minutes, then remove from water and peel.
Slice eggs in half, lengthwise. Using a small spoon, remove the egg yolks and place into a medium sized mixing bowl.
Add minced shallots, mustard, mayonnaise, Tapatio to egg yolks. Using a fork, mash all of the ingredients together until combined.
Spoon mixture into the egg whites. Sprinkle with paprika, and top each with a single slice of jalepeno.