Easter Deviled Eggs

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.

Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add mayonnaise, relish, mustard and hot sauce to taste; process until smooth. Add chives and pulse until just combined.

Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.