Place eggs in a large saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 12 minutes.

Transfer eggs to an ice water bath and let cool for about 5 minutes, then peel.

Slice eggs in half lengthwise and remove yolks to a medium bowl. Place whites on a serving platter.

Mash yolks with a fork until smooth. Stir in mayonnaise, Dijon mustard, hot sauce, cayenne pepper, salt, and black pepper until well combined.

Spoon or pipe yolk mixture back into egg white halves.

Garnish with a sprinkle of paprika and chopped chives. Serve chilled.