Instructions

1. Rinse eggs with warm water, and place in a small saucepan.


2. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off the heat, cover and let sit for 10-12 minutes.


3. Drain, rinse under cold water, or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.


4. Half eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.


5. Fill each egg white with about 1 1/2 teaspoon of the egg yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter and garnish with whole chives.