Begin by placing 12 large organic eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil, then reduce heat to low and let simmer for 2 minutes. Remove from heat and let sit for 11 minutes.

Transfer the eggs to a bowl filled with ice water to cool for about 10 minutes. Once cool, tap each egg on a hard surface and peel them under running water.

In a food processor, combine the egg yolks, half of the chopped egg whites, cream cheese, mayonnaise, vinegar, mustard, and hot sauce. Pulse until smooth.

Finely chop the remaining egg whites and fold them into the mixture. Season with salt and pepper to taste, then fold in chives.

Transfer to a serving bowl, garnish with paprika or cayenne pepper, and serve with chips, crackers, or veggies.