Hard boil the eggs. When they are cool enough to handle, crack the shells and carefully peel. Gently dry.
Slice eggs in half lengthwise, remove yolks to a medium bowl and place the whites on a serving platter. Mash the yolks into a fine crumble. Add mayonnaise, vinegar, mustard, sea salt and pepper; and mix well.
Fill each egg white with a dollop of deviled yolk mixture. Top with sliced scallions and a sprinkle of paprika a couple dashes of hot sauce.