Step 1

Gently place your eggs into a large pot then fill with water until the water reaches about 2 inches over the eggs.

Step 2

Bring the water to a rolling boil, then turn off the heat, cover the pot, and let the eggs sit for 12 minutes.

Step 3

After 12 minutes, pour off the hot water and transfer the eggs to an ice bath to stop the cooking process, then peel the eggs.

Step 4

Add your peeled, hard-boiled eggs, cream cheese, and mayo to the bowl of a food processor and pulse until smooth.

Step 5

Add in mustard, pickle juice, hot sauce, and salt and pepper, then pulse again to combine.

Step 6

Transfer the dip to your serving bowl and top with a sprinkle of paprika and chopped chives.

Step 7

If you have time, chill the dip for one hour before serving for best flavor and texture!