Place the eggs in a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil. Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.

Carefully, peel the eggs and slice in half from top to bottom. Remove the yolks and place in a large bowl. Add the mayonnaise, pimento cheese and Tabasco to the yolks.

Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.

Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.

Arrange the eggs on a platter and sprinkle with paprika. Garnish with chives if desired.