6 large eggs
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives
3 tablespoons mayonnaise
Paprika, for garnish
Whole fresh dill, for garnish
1 to 2 dashes Tabasco sauce to taste
Salt to taste
1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
2. Halve eggs lengthwise and carefully scoop out yolks. Place yolks in a bowl and mash with a fork. Add mustard, Tabasco, salt, pepper and chives. Stir in mayonnaise.
3. Fill each egg white with about 1 1/2 teaspoons of the egg yolk mixture and dust the top with paprika. Arrange in a spoke design on a platter and garnish with fresh dill.