Start by boiling your large organic eggs in a pot of water for 2-3 minutes on high heat. Then, cover the pot and turn off the heat, allowing the eggs to sit in the hot water for 10-12 minutes. Once this is done, transfer the eggs to an ice water bath to cool for a few minutes until they are easy to handle and completely chilled.

Carefully peel the cooled eggs under running water to help remove the shells easily. Once peeled, slice each egg in half and gently separate the yolks from the whites. Place the yolks in a mixing bowl and set the whites aside on a plate.

In a food processor, combine the egg yolks with half of the chopped egg whites, cream cheese, full-fat mayonnaise, white wine vinegar, stone-ground mustard, and a splash of hot sauce if you desire a little kick. Blend until smooth and creamy, scraping down the sides as needed.

Transfer the creamy yolk mixture back to your mixing bowl, and fold in the remaining chopped egg whites. Season with salt and pepper to taste, and mix in freshly chopped chives.

Spoon your delightful Deviled Eggs Dip into a serving bowl. Garnish with paprika and chopped chives. Serve immediately with chips, crackers, or veggies.