Place eggs in large pot and cover with enough water so that there is about an inch of water above them. Bring to boil over high heat. Allow to boil for only a minute, then cover, remove from heat, and allow to sit in hot water for 15 minutes. Carefully drain and immediately transfer to ice bath. Once eggs have fully cooled, peel and rinse them.
Slice each egg in half lengthwise and carefully remove yolk by adding it to a small bowl. For a prettier presentation, you may rinse the egg white halves, taking care to not tear them, and then pat dry.
Smash the egg yolks together and combine with mayonnaise, Peperoncini liquid, yellow mustard, and salt until smooth.
Spoon or pipe yolk filling into each cooked egg white half. Top with desired amount of Peperoncini slices, and dust with a bit of smoked paprika.
My recipe calls for 6 eggs which would yield 12 deviled eggs (easy math), but I highly recommend making a lot more than you think you'll need.