Hard boil the eggs by placing them in a pot and covering them with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes.

Transfer the eggs to an ice bath for 5 minutes to cool.

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.

Add mayonnaise, Dijon mustard, chili garlic sauce, lemon juice, salt, and pepper to the yolks. Mash together until smooth and well combined.

Spoon or pipe the yolk mixture back into the egg white halves.

Sprinkle the filled eggs with smoked paprika and garnish with chopped chives.

Serve immediately or refrigerate for up to 2 hours before serving.