Deviled eggs are a party classic, and this version makes a great change of routine. The addition of horseradish to the filling gives it a spicy twist.
1. Cut the eggs in half lengthwise and scoop out the yolks into a medium bowl. Arrange the whites, cut side up, on a serving platter.
2. Using a fork, mash the yolks with the mayonnaise, horseradish, mustard, vinegar, hot sauce, and salt and pepper to taste, until the mixture is almost smooth. If the mixture seems dry, add a touch more mayo.
3. Using a spoon, or pastry bag fitted with a star tip, generously fill the holes in the egg halves with the yolk mixture.
Sprinkle the tops with paprika and chives. Chill well before serving.