Preheat the oven to 400.

Place the taco boats upside down on a baking sheet. Bake for about 8 minutes until lightly browned. Remove from oven.

Peel the eggs and cut in half. Separate the whites from the yolks. Add the yolks to a bowl. Dice the whites into cubes and add to a different bowl.

Add the diced pickles, 2 tablespoons of chopped chives, and 3 tablespoons of the pickle juice to the egg whites. Mix well to combine.

Add the remaining pickle juice to the egg yolks. Mash with a fork to fully break up the yolks.

Add the mayo, mustard, hot sauce, and paprika to the yolks. Mix well to combine. Season with salt and pepper. Fill a piping bag with the egg yolk mixture.

Spoon some of the egg white mixture into each taco boat.

Pipe some of the egg yolk mixture onto each taco boat.

Garnish the boats with paprika and chives. Serve.