Boil eggs by covering them with cold water in a saucepan, bringing to a boil, simmering for 2 minutes, then letting sit off heat for 11 minutes before cooling in an ice bath.

Peel cooled eggs under running water, separate yolks from whites, placing yolks in a bowl.

In a food processor, blend egg yolks with half of the chopped whites, cream cheese, mayonnaise, vinegar, mustard, and optional hot sauce until smooth.

Chop remaining egg whites and fold them into the mixture along with salt, pepper, and chives.

Transfer dip to a serving dish, garnish with paprika and chives, and serve with tortilla chips, veggie sticks, or crackers.