Boil the eggs ahead of time for convenience. For perfect hard-boiled eggs, place them in a pot of cold water, bring to a boil, then simmer for 10 minutes before transferring to an ice bath. This ensures the yolks stay bright and tender without turning chalky.

Place 6 whole eggs into the bowl of a large food processor. Slice the remaining 6 eggs in half and pop out the yolks, adding them to the food processor. Set the egg whites aside—you’ll chop them later for texture.

Add the cream cheese, mayonnaise, mustard, vinegar, paprika, salt, black pepper, cayenne pepper, and half the chives to the food processor. Process on high until completely smooth. This step is crucial for creating the luscious, creamy base that defines this dip.

Take the reserved egg whites and dice them into small, even pieces. Stir them into the blended mixture by hand. This step adds a pleasant bite and keeps the dip from feeling too heavy.

Give the dip a taste before serving. Need more tang? Add a splash of vinegar. Want more kick? Sprinkle in extra cayenne or a dash of hot sauce.

Transfer the dip to a serving bowl. Top with the remaining chives, a dusting of paprika, and pickle slices for a fun twist. Serve with your choice of crackers, pretzels, or fresh veggies.