Boil and cool the eggs: Place eggs in a pot and cover with cold water by about an inch. Bring to a gentle boil, cover, turn off heat, and let sit for 10–12 minutes. Transfer to an ice bath for at least 10 minutes, then peel.

Halve and separate: Slice each egg lengthwise. Gently pop the yolks into a mixing bowl and set the whites on a platter.

Mash the yolks: Use a fork to break up the yolks until they’re fine and fluffy. This helps create a smooth texture.

Build the filling: Add mayonnaise, Dijon, vinegar, garlic powder, onion powder, a pinch of salt, and a few grinds of black pepper. Mix until creamy. For extra silkiness, stir in a spoonful of sour cream or blend with a small food processor.

Taste and adjust: Add hot sauce for heat or a bit more salt and vinegar to brighten. The filling should be tangy, salty, and smooth.

Fill the whites: Spoon or pipe the mixture into the egg whites. A zip-top bag with the corner snipped off works as a quick piping bag.

Finish with garnish: Dust with smoked paprika. Add chives, bacon bits, or your favorite topping if you like.

Chill briefly: Refrigerate for 20–30 minutes before serving to help the flavors meld.