Start by rinsing 6 large eggs and placing them in a saucepan. Fill the saucepan with cold water until the eggs are fully submerged. Bring the water to a rolling boil over medium-high heat, then immediately turn off the heat. Cover the saucepan with a lid and let the eggs sit for 10-12 minutes to achieve that perfect hard-boiled texture.

Once the time is up, carefully drain the hot water from the saucepan. To cool the eggs quickly, rinse them under cold running water or transfer them to an ice bath for 5 minutes. Once adequately cooled, gently tap each egg on a hard surface and peel off the shell.

With the eggs peeled, slice each one in half lengthwise and gently scoop the yolks into a mixing bowl. Mash the yolks until crumbly, then add Dijon mustard, mayonnaise, a few dashes of Tabasco sauce, salt, and black pepper to taste. Mix everything until the filling is smooth and creamy.

Using either a spoon or a piping bag fitted with a decorative tip, carefully fill each egg white half with the creamy yolk mixture.

Sprinkle a dash of paprika over the filled deviled eggs for color and flavor, and consider adding a few whole chives for decoration.