Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.

Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.

Peel the eggs under running water for easier removal of the shells.

Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.

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

Spoon or pipe the yolk mixture back into the egg whites.

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

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