Place 6 large eggs in a saucepan and cover them with cold water by 1 inch. Add 1 teaspoon white vinegar. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for 12 minutes.
6 large eggs, 1 tsp white vinegar
Transfer eggs immediately to a bowl of ice water and let sit for 10 minutes. Tap each egg gently on the counter, roll to crack the shell all over, and peel under running water starting from the wide end.
6 large eggs
Cut each peeled egg in half lengthwise. Scoop out the yolks into a medium bowl and arrange the whites on a serving plate.
6 large eggs
Mash the yolks with a fork until no lumps remain. Add 3 tablespoon mayonnaise, 1 tablespoon Dijon mustard, salt, and black pepper to taste. Stir until smooth and creamy. Optionally, mix in hot sauce if desired.
3 tbsp mayonnaise, 1 tbsp Dijon mustard, to taste salt, to taste black pepper, hot sauce
Spoon or pipe the yolk mixture evenly into the egg white halves. Sprinkle with paprika and optionally garnish with chopped fresh chives. Serve immediately or chill until ready to serve.
paprika, fresh chives
