Begin by placing 6 large eggs in a medium pot and cover them with cold water, bringing it to a rolling boil. Remove from heat and let sit for 10 minutes.

Transfer the eggs to an ice bath for 5–10 minutes to cool them down for easier peeling.

Gently tap each egg to crack the shell, then peel under running water. Slice each egg in half lengthwise.

Remove yolks from halved whites and mash in a mixing bowl until finely crumbled.

Mix in 3 tablespoons of mayonnaise, 1 teaspoon of apple cider vinegar, and 2 dashes of Tabasco. Season with salt and pepper to taste.

Fill each egg white half with the yolk mixture, mounding it nicely.

Sprinkle with chives and paprika before serving or refrigerate until ready to serve.