Place eggs in a single layer in a saucepan large. Add enough cold water to cover eggs by at least 1 in. Bring to a boil; reduce heat to medium-low and simmer for 5 minutes. Remove from heat. Cover saucepan; let stand in hot water for 15 minutes.

Drain eggs; immediately run cold water over eggs or place in ice water to cool completely. Peel and cut eggs in half lengthwise.

Remove yolks and place in medium bowl. Add the horseradish sauce, mustard, salt, pepper and hot sauce. Beat with mixer on medium until smooth and creamy.

Place egg whites, cut sides up, on a large serving platter. Pipe or spoon egg yolk mixture into egg white halves. Cover and refrigerate up to 24 hours.

To serve, cut salmon into 24 pieces. Roll up tightly and arrange one piece on each deviled egg. Garnish with fresh dill and capers, if desired. Sprinkle with paprika, if desired.