Boil 12 large organic eggs in a saucepan fully submerged in water. Bring to a boil, then reduce heat and simmer for 2 minutes. Cover and let eggs sit in hot water for 11 minutes. Transfer to an ice water bath to cool.

Once eggs are cooled, peel them under running water. Separate the yolks from the whites and place yolks in a mixing bowl, reserving half of the whites for later.

In a food processor, blend the yolks, half of the chopped egg whites, mayonnaise, cream cheese, stone ground mustard, white wine vinegar, and red hot sauce until smooth.

Transfer the mixture to a mixing bowl. Chop the remaining egg whites and fold into the dip. Season with salt, pepper, and fold in chives.

Scoop the dip into a serving bowl, garnish with paprika or cayenne pepper, and additional chives. Serve chilled with crackers or fresh veggies.