Start by placing six large hard-boiled eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat, then cover the pot and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes to ensure they are perfectly cooked. Once done, transfer the eggs to an ice bath for a quick chill.

Once the eggs are cool, peel them gently and slice each egg in half lengthwise. Carefully separate the yolks from the whites, placing the yolks in a mixing bowl. Use a fork to mash the yolks until they are smooth and crumbly.

To the mashed yolks, add ½ cup mayonnaise, 1 tablespoon Dijon mustard, and 2 teaspoons of either white vinegar or pickle juice. Stir the mixture well using a spatula until it becomes creamy and unified.

Finely chop the egg whites and gently fold them into the creamy yolk mixture. Use a spatula to incorporate the egg whites without over-mixing.

Add ¼ teaspoon salt, ¼ teaspoon black pepper, and an optional ⅛ teaspoon cayenne pepper or a few dashes of hot sauce for a little kick. Stir until everything is combined, tasting as you go to adjust seasoning.

Spoon the dip into a serving bowl, then garnish with a sprinkle of paprika and 2 tablespoons of finely chopped fresh chives. Cover and refrigerate for at least 30 minutes.