Ingredients • 8 medium-to-small eggs • 1¼–1½ teaspoons Dijon mustard • 2–3 dashes Tabasco (or to taste) • Salt, to taste • ⅓ teaspoon freshly ground black pepper • 1¼–1½ tablespoons finely snipped fresh chives • 4 tablespoons (¼ cup) mayonnaise • Paprika, for garnish • Extra chives, for garnish (optional) Instructions 1. Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover, and let sit 9–11 minutes (start checking at 9 for smaller eggs so the yolks don’t overcook and turn green). Transfer to an ice bath, cool, then peel. Chill the peeled eggs in the fridge for about 15 minutes if you have time—this makes the whites firmer and easier to fill. 2. Make the filling: Halve the eggs lengthwise. Scoop the yolks into a bowl and mash them thoroughly with a fork until smooth. Stir in the mustard, Tabasco, salt, pepper, snipped chives, and mayonnaise until creamy and well combined. Taste and adjust—add a bit more mayo if it seems dry, or a splash more mustard/Tabasco if you want more bite. (With smaller yolks you may want slightly less mayo than the full 4 tablespoons; start with 3–3½ and add as needed.) 3. Fill and finish: Spoon or pipe the filling into the egg-white halves. Dust with paprika and garnish with a few extra chives if desired. Serve chilled or at room temperature.