Classic Deviled Eggs

Directions
Hard Boil the Eggs: Bring a large pot of water to a boil. Using tongs or a slotted spoon, gently lower each egg into the water. Return to a boil, cover, reduce heat to medium-low, and cook for 12 minutes. About 3 minutes before the eggs are done, fill a large bowl with ice and water. Transfer the eggs to the ice water for about 30 seconds. Drain, rinse the eggs under cold water, and peel.
Prepare the Filling: Halve the eggs lengthwise and scoop the yolks into a medium bowl. Add mayonnaise, mustard, and hot sauce. Mash the yolks with the back of a fork and stir until the mixture is smooth. Season with salt and pepper.
Assemble: Arrange the 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 the egg whites with the yolk mixture. Top with sliced chives and a sprinkle of paprika.