Boil the eggs: Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Transfer to an ice bath and let cool for 10–15 minutes.

Peel and halve: Once cooled, peel the eggs and slice them in half lengthwise.

Make the filling: Scoop the yolks into a bowl. Add mayonnaise, mustard, hot sauce, pepper, and salt. Mix until smooth and creamy.

Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.

Garnish: Sprinkle with paprika and chopped chives.

Serve or chill: Enjoy immediately or refrigerate until ready to serve.