Place 12 large organic eggs in a saucepan, cover with water, bring to a boil, then reduce heat and simmer for 2 minutes. Remove from heat and let sit in hot water for 11 minutes.

Prepare an ice bath with cold water and ice. Transfer boiled eggs using a slotted spoon into the ice bath and let sit for about 10 minutes.

Gently tap each egg on a hard surface and peel under running water. Separate yolks from whites.

In a food processor, blend the yolks, half of the chopped whites, cream cheese, mayonnaise, vinegar, mustard, and hot sauce until smooth.

Transfer the mixture to a bowl, fold in remaining whites, and season with salt and pepper. Stir in chopped chives.

Spoon the dip into a serving bowl and garnish with paprika or cayenne pepper.