Begin by placing 12 large organic eggs in a medium saucepan. Cover the eggs with cold water and bring to a rolling boil over medium heat.

Once boiling, reduce the heat slightly and let them simmer for an additional 2 minutes. Remove the saucepan from the heat and let the eggs sit covered for 11 minutes.

Transfer the eggs to an ice water bath to cool, which makes peeling easier.

Once the eggs are cool to the touch, gently tap them on a hard surface to crack the shells.

Carefully peel each egg under cold running water to help remove the shells without any difficulty.

Once peeled, slice the eggs in half, and separate the yolks from the whites into separate bowls.

In a food processor, combine the egg yolks with 4 ounces of cream cheese, ½ cup of mayonnaise, 2 tablespoons of stone-ground mustard, 1 tablespoon of white wine vinegar, and optionally, 1 tablespoon of hot sauce.

Pulse the mixture until it becomes smooth and creamy.

Once you have achieved a velvety consistency, take the remaining chopped egg whites and gently fold them into the yolk mixture.

Season with salt and pepper to taste, and mix in 1 teaspoon of chopped chives.

Transfer the dip into a serving bowl, garnish with paprika and additional chives, and serve with dippers.