Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Once done, transfer eggs to an ice bath and cool for at least 5 minutes. This helps the shells peel easily.

Peel the eggs gently under running water. Pat dry, then slice each egg in half lengthwise. Use a small spoon to scoop out the yolks and transfer them to a mixing bowl. Set the egg whites aside on a tray.

Mash the yolks with a fork until crumbly. Add in mayonnaise, softened cream cheese, mustard, hot sauce, paprika, and a pinch of salt and pepper. Mix until smooth and creamy. Taste and adjust the spice level or seasoning as needed. Want extra heat? Add chopped pickled jalapeños, a pinch of cayenne, or smoked chipotle powder.

Use a spoon or piping bag to fill each egg white with the spicy yolk mixture. Garnish with your favorite toppings: a sprinkle of smoked paprika, a jalapeño slice, fresh chives, or crispy bacon bits for texture and flavor. Serve immediately or chill until ready to serve.