Place the eggs in a large saucepan and pour over enough cold water to cover the eggs by about 1/2-inch.

Set the pan over high heat and bring to a boil. Cover the pan with a lid and remove it from the heat. Let the eggs stand covered for 15 minutes.

Drain and transfer the eggs to a large bowl of ice water. Let the eggs sit in the ice water for 10 minutes.

Peel the eggs and transfer them to a plate. Cover loosely with plastic and refrigerate for 15 minutes (and up to 2 days).

Using a sharp knife, halve the eggs lengthwise. Clean the knife between each egg.

Carefully remove the yolks and transfer them to a medium bowl. Using a fork, mash the yolks into a fine crumble. Stir in the mayonnaise, butter, Dijon mustard, hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and mix until smooth. Season to taste with salt and black pepper.

Fill each egg white with a heaping teaspoon of the yolk mixture, or use piping bag (or plastic freezer bag) fitted with the star tip.

Transfer the eggs to a serving platter and dust with paprika. Garnish with fresh chives and serve.