Ingredients

• 9 large eggs
• 1 1/2 tsp. Dijon mustard
• 2-3 dashes Frank’s hot sauce, to taste
• salt, to taste
• 1/2 tsp. freshly ground pepper
• 2 tbsp. chopped fresh chives
• 6 tbsp. mayonnaise
• Paprika, for garnish
• Whole fresh chives, for garnish
• 1 tbsp. softened butter (optional)

Instructions

Boiling the eggs

1. Rinse eggs with warm water, and place in small saucepan.
2. Cover with cold water, place the pan over medium-high heat, and bring to a boil.
3. Turn off heat. Cover and let sit for 10-12 minutes.
4. Drain, rinse under cold water, or transfer to a bowl of ice water, then peel.
5. Cool in the fridge, loosely covered, for 15 minutes.

Filling

1. Halve eggs lengthwise, and carefully scoop out yolks.
2. Place yolks in a bowl, and mash with fork. Add mustard, Frank’s, salt, pepper, and chopped chives. Stir in mayonnaise.
3. Fill each egg white with about 1 1/2 teaspoons of the egg yolk mixture using a spoon or piping bag, and dust the top with paprika.
4. Arrange on a platter and garnish with whole fresh chives.