Deviled Eggs

1. Soften the butter by placing it in a medium microwave-safe bowl. Cook in the microwave for 10 to 15 seconds to soften the butter. Don’t worry if the butter starts to melt a little.
2. Peel and cut the hard-cooked eggs in half lengthwise with a sharp knife.
3. Add the egg yolks to the butter and mash the yolks well with a fork to fully incorporate the butter. You can use a hand mixer and beat the mixture for a smoother finish. Mix in the mayonnaise, mustard, hot sauce, and pickle brine (if using) into the mashed egg yolks. Taste the filling and add salt and pepper to taste.
4. Add the egg whites to a platter. Spoon the filling into a piping bag fitted with a star or plain tip or a heavy-duty Ziploc bag. If using the Ziploc bag, cut a small hole in the corner. Pipe the filling into the egg whites. Alternatively, you can spoon the filling into each egg white using two small spoons. Sprinkle the top with paprika and garnish with chives, if using, and serve.