Place eggs in a medium pan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise. Carefully remove yolks and place in a bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon mustard, salt and black pepper with the egg yolks.
Fill the hollowed egg white halves with the yolk mixture. Sprinkle with red mirchi powder, adjusting the amount to taste. Cover and chill in the refrigerator until serving.