Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes.

Drain and cool eggs under cold running water. Peel once cool.

Slice eggs in half lengthwise and remove yolks into a bowl.

Mash yolks with a fork, then mix in ranch dressing, mayo, and mustard (if using).

Season with salt and pepper to taste.

Spoon or pipe filling back into egg whites.

Sprinkle with paprika or top with chives before serving.