Bring a medium pot of salted water to boil. Carefully add the eggs and cook at a rolling boil for 1 minute. Then, turn down the heat and continue to cook at a low roll for 10 more minutes.

Remove from the heat, drain the boiling water and immediately run cold water over the eggs.

Add ice to help keep the water cold. Allow the eggs to sit for 15 minutes until the eggs are completely cooled.

Break the shell gently and peel carefully. Rinse the egg to make sure no shell remains.

Slice each egg in half lengthways and remove the yolk into a small bowl.

Mash the yolks with a fork and mix in the mayonnaise, sour cream, horseradish sauce, and Old Bay seasoning. Taste the filling and add salt and pepper to taste.

Add the yolk mixture to a piping bag with a large 4B tip and pipe the yolk mixture into each egg cavity.

Arrange the eggs on your serving dish and sprinkle them with paprika and chopped chives.