Step 1

Place the eggs in a large pot and cover them with water, ensuring the water is about 2 inches above the eggs. Bring the water to a rolling boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12 minutes.

Step 2

Transfer the cooked eggs to an ice bath to cool and stop the cooking process. Once cooled, peel the eggs under cold running water to make peeling easier.

Step 3

Quarter the peeled eggs. Place them and the softened cream cheese in a food processor. Pulse several times until the mixture is roughly chopped.

Step 4

Add mayonnaise, Dijon mustard, 1/2 teaspoon of paprika, salt, and pepper to the processor and pulse to combine. Add the vinegar and hot sauce (if using), then process until the mixture is smooth and creamy.

Step 5

Transfer the mixture to a serving bowl. Garnish with a light sprinkle of paprika and the chopped chives.

Step 6

For the best flavor and texture, chill the dish in the refrigerator for at least one hour before serving. Serve with crackers and fresh vegetables for dipping. Enjoy!