Fixed this for 1st time, and it was a total hit at my last party!

Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.

Drain the eggs and transfer them to a bowl of ice water to cool. Once cooled, peel the eggs.

Chop the eggs into small pieces and place them in a mixing bowl.

Add the mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika to the chopped eggs. Stir until well combined.

Fold in the chopped chives and sweet pickle relish.

Transfer the dip to a serving bowl and sprinkle with a little extra paprika for color.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

For a bit of heat, add a dash of hot sauce or a pinch of cayenne pepper to the mix. You can also experiment with different mustards, such as whole grain or spicy brown, to change up the flavor profile. If you prefer a smoother texture, mash the eggs more finely before mixing. For a touch of sweetness, consider adding a teaspoon of honey or a bit more pickle relish. This dip can also be made with Greek yogurt instead of mayonnaise for a lighter version.