Start by placing 12 large organic eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat; once boiling, reduce the heat and let it simmer for 2 minutes. Remove from heat and let the eggs sit in the hot water for 11 minutes, then cool them in an ice water bath for 10 minutes to stop the cooking process.

After the eggs have cooled, gently tap them on a hard surface to crack the shells, and peel each egg under cold running water to make the process easier. Once peeled, carefully separate the yolks from the egg whites.

In a food processor, combine the egg yolks with the half you set aside of the chopped egg whites, 4 ounces of full-fat cream cheese, ½ cup of mayonnaise, 2 tablespoons of stone-ground mustard, 1 tablespoon of white wine vinegar, and, if desired, 1 tablespoon of hot sauce. Blend until the mixture is smooth and creamy.

Finely chop the remaining egg whites that you set aside earlier. Fold them gently into the yolk mixture.

Transfer the blended mixture into a mixing bowl, and give it a good stir. Season the dip with salt and freshly ground black pepper to taste, then fold in 1 teaspoon of chopped chives.

Spoon the Deviled Eggs Dip into a serving bowl and garnish it with a sprinkle of paprika and a few extra chopped chives. Serve with an assortment of crunchy chips, crisp vegetable sticks, or toasted baguette slices.