Steam the Eggs: Pour about 1 inch of water into a saucepan and place a steamer basket inside. Bring the water to a lively boil over medium-high heat. Gently arrange the 9 large eggs in the steamer basket, cover the pan, and steam for 16 minutes. This timing is for large eggs; adjust by a minute or two less for smaller eggs.

Cool and Peel: Once the steaming time is complete, immediately transfer the eggs to a bowl filled with ice water. Let them cool for at least 10 minutes. This stops the cooking process and helps the shells release more easily. Carefully peel the cooled eggs and pat them dry.

Prepare the Egg Halves: Slice each peeled egg in half lengthwise using a sharp knife. Gently remove the cooked yolks and place them into a medium-sized mixing bowl. Arrange the egg white halves on your serving dish.

Craft the Filling: With a fork, mash the egg yolks until they are broken down into fine crumbles. Add the mayonnaise, Dijon mustard, finely chopped chives, minced shallot, fresh lemon juice, and hot pepper sauce to the mashed yolks. Stir thoroughly until all ingredients are well combined and the mixture is smooth and creamy. Season with a small amount of fine sea salt and freshly ground black pepper, tasting and adjusting as needed.

Fill and Garnish: Spoon or pipe the golden yolk filling evenly into the cavities of the egg white halves. For an elegant touch, use a piping bag fitted with a decorative tip. Lightly sprinkle the top of each filled egg bite with smoked paprika for color and a hint of smoky flavor.

Serve: Chill the deviled eggs for at least 15-20 minutes before serving to allow flavors to meld. Serve cool.