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.

Peel and cut the hard-cooked eggs in half lengthwise with a sharp knife.

Add the egg yolks to the butter and mash the yolks well with a fork. Optionally, use a hand mixer for a smoother finish.

Mix in the mayonnaise, mustard, hot sauce, and pickle brine (if using) into the mashed egg yolks. Taste and add salt and pepper to taste.

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. Cut a small hole in the corner if using a Ziploc bag. Pipe the filling into the egg whites, or spoon the filling into each egg white using two small spoons.

Sprinkle the top with paprika and garnish with chives, if using, and serve.