Rinse the eggs under warm water, then place them in a small saucepan and cover with cold water. Set the pan over medium-high heat and bring to a boil. Once boiling, remove from heat, cover, and allow to sit undisturbed for 10 to 12 minutes. Drain the hot water, then rinse the eggs under cold water or place them in an ice bath. Peel and chill in the refrigerator, loosely covered, for about 15 minutes.

Cut each egg in half lengthwise and gently scoop out the yolks. Place the yolks into a bowl and mash thoroughly using a fork. Add the mustard, Tabasco sauce, salt, black pepper, snipped chives, and mayonnaise, stirring until the mixture is smooth and well combined.

Spoon or pipe approximately 1½ teaspoons of the yolk mixture into each egg white half. Lightly dust with paprika and decorate with whole chives. Arrange on a serving platter and serve chilled.