1. Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil over medium-high heat, then remove from heat and let them sit, covered, for 12 minutes.
2. Drain the eggs and transfer them to a bowl of ice water to cool for at least 5 minutes. This makes peeling them easier.
3. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
4. Add the mayonnaise, Dijon mustard, chili garlic sauce, minced garlic, and smoked paprika to the yolks. Mash together until smooth. Season with salt and pepper to taste.
5. Spoon or pipe the yolk mixture back into the egg whites. I like using a small spoon for a rustic look, but a piping bag makes them look extra fancy if you’re feeling it.
6. Garnish with chopped chives if desired, and a sprinkle of smoked paprika for a pop of color.

Remember, cooking is an art, not a science. Feel free to adjust the seasonings to your liking. Some days, I add a touch more garlic if I’m in the mood for something extra bold.