12 large eggs (see Cook's Note)
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 to 2 dashes hot sauce, optional
Kosher salt and freshly ground black pepper
Finely chopped chives, for garnish
Smoked paprika, for sprinkling
As eggs age, the whites start to lose their viscosity and shape and there is more air between the whites and membrane. These are the better eggs for peeling. Look for eggs closest to the sell by date on the carton.