Classic Deviled Eggs

Bring a large pot of water (about 8 c. water) to a boil. Using tongs or a slotted spoon, gently lower each egg into water. Return to a boil, cover, reduce heat to medium-low, and cook 12 minutes. About 3 minutes before eggs are cooked, fill a large bowl with about 2 c. ice and about 3 c. water. Transfer eggs to ice bath. Let sit about 30 seconds. Drain, rinse eggs under cold water, and peel.

Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, mustard, and hot sauce to bowl, then mash yolks with the back of a fork and stir until mixture is smooth; season with salt and pepper.

Arrange egg whites on a platter. Using a piping bag fitted with a star tip (or a resealable bag with a small corner snipped off), fill egg whites with egg yolk mixture. Top with chives and paprika.