Place 12 large organic eggs in a saucepan, cover with enough water to submerge them, and bring to a boil over medium-high heat.

Once boiling, reduce heat and simmer for 2 minutes. Remove from heat and let sit covered for 11 minutes. Transfer to an ice water bath to cool.

Gently tap and peel eggs under running water. Separate whites from yolks.

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

Finely chop remaining egg whites and fold into yolk mixture. Season with salt and pepper and mix gently with chives.

Transfer to a serving bowl, garnish with paprika or cayenne, and serve immediately.