Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. When the water boils, cover the pan, remove it from the heat, and set a timer for 14 minutes.

Prepare an ice bath in a large bowl. When the timer ends, transfer the eggs to the ice bath and cool for 15 minutes. Peel the eggs.

Chop the eggs with a pastry cutter or potato masher. Add the mayonnaise, relish, Dijon mustard, hot sauce if using, dried chives, salt, and pepper. Mix until combined.

Serve on croissants or your preferred bread, in a wrap, over greens, or straight from the bowl.