Start by hard-boiling a dozen fresh eggs. Place eggs in a pot and cover them with water; bring to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12-14 minutes. After the time is up, transfer them to an ice bath for a few minutes to cool.

Once your eggs are peeled, add six of the peeled eggs, discarding the yolks from the remaining eggs, to a food processor. Blend until the mixture is completely smooth, about 30 seconds.

Take the four reserved egg whites and chop them into small, bite-sized pieces. Set these chopped egg whites aside.

To the food processor with the blended egg base, add cream cheese, mayonnaise, mustard, and white vinegar. Sprinkle in paprika, salt, pepper, and cayenne pepper. Pulse together for about 20-30 seconds until combined.

Transfer the mixture to a mixing bowl and fold in the chopped egg whites carefully using a spatula.

Spoon the mixture into a serving bowl and smooth the top. Garnish with chopped chives and a dash of paprika. Serve immediately with crackers, veggies, or toast.