Classic Deviled Eggs

Directions

1. 1
   Rinse eggs with warm water, and place in a small saucepan.
2. 2
   Cover with cold water, place the pan over medium-high heat and bring to a boil.
3. 3
   Turn off heat, cover and let sit for 10-12 minutes.
4. 4
   Drain, rinse under cold water and peel.
5. 5
   Cool in the refrigerator, loosely covered, for 15 minutes.
6. 6
   Halve eggs lengthwise, and carefully scoop out yolks.
7. 7
   Place yolks in a bowl, and mash with a fork.
8. 8
   Add mustard, Tabasco, salt, pepper and snipped chives.
9. 9
   Stir in mayonnaise.
10. 10
    Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika.
11. 11
    Arrange in a spoke design on a platter; garnish with whole chives.