Classic Deviled Eggs

 Lily made these delicious deviled eggs for a neighborhood party at the Zwygarts

NY Times Cooking

• 6 large eggs
• 1 teaspoon mustard
• 1 to 2 dashes Tabasco sauce, to taste
•  Salt, to taste
• ¼ teaspoon freshly ground black pepper
• garlic powder to taste
• 1 tablespoon snipped fresh chives
• 3 tablespoons mayonnaise
•  Paprika, for garnish
•  Whole fresh chives, for garnish

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 snipped 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; garnish with whole chives.