Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Add the whites to a serving dish.
Mash the yolks using a fork until it becomes a small crumble. Add in the mayonnaise, mustards, vinegar, hot sauce, salt, and pepper and mix well until combined and as smooth as possible.
Evenly divide the yolk filling between the 12 egg white halves using a spoon or transferring it to a piping bag and pipe it into each egg white.
Garnish with paprika, chopped fresh dill, or chives.
Notes
Chef Notes:Make-Ahead: You can make these up to 1 day ahead of time. How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.You can also add flavor enhancers like Dijon mustard or hot sauce.Be sure your yolks are all the way cooked through.Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.You can get creative and add in any other additional things such as different cheeses, oils, or other mashed ingredients.Sub the mayonnaise for yogurt if you are trying to watch calories.