Place eggs in single layer in medium saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
Peel eggs; cut in half lengthwise. With tip of knife, carefully lift out yolks; place in medium bowl. Mash yolks with fork. Add salad dressing mix, mayonnaise and mustard; mix well.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika. Refrigerate at least 30 minutes before serving.