Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Stir in mayonnaise, horseradish sauce and hot pepper sauce, mashing yolks just until smooth. Gently stir in blue cheese just until combined but not smooth. Spoon mixture into egg white halves. Press almond on top of each. Sprinkle with chives. Serve immediately, or cover and refrigerate until serving time.