6 eggs (it’s best if they’re at least 1 week old)
¼ cup of mayonnaise (I prefer Duke’s)
2 tsp white wine vinegar
2 tsp Brownwood Farms Kream Mustard
1/8 tsp salt
Freshly Ground Black Pepper
1 tsp fresh chives, sliced
Place the eggs in a medium saucepan. Cover with water by 2 inches. Bring to a boil over high heat. Cook 1 minute. Cover and turn off the heat. Set aside for 14 minutes. Prepare a bowl with water and ice. Move the eggs to the ice bath and let sit for 5 minutes. Peel undercool running water. With a sharp knife cut the eggs in half lengthwise. Remove the yolks to a bowl. Add the mayo, vinegar, mustard and salt. Stir well with a rubber spatula until smooth. Using a pastry bag with a wide tip fill each egg half forming a slight dome above the surface of the egg white. Sprinkle tops of eggs with freshly ground black pepper, smoked paprika and chopped chives. Serve immediately or refrigerate until ready to serve.