Spicy Deviled Eggs with a Zesty Kick

1.Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

2.Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes to cook.

3.After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This will make them easier to peel.

4.Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.

5.Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon mustard, hot sauce, smoked paprika, cayenne pepper, salt, and pepper. Mix until smooth and creamy.

6.Spoon or pipe the yolk mixture back into the hollowed egg whites. You can use a piping bag for a decorative touch or simply use a spoon.

7.Sprinkle the filled eggs with chopped chives and an extra dash of smoked paprika for garnish before serving.