Basic recipe

1. Bring the eggs to boil in a pan with water. Boil for 8 minutes. Drain the water and pour cold water on the eggs. Drain and leave to cool down. Peel the eggs. 
2. Cut the eggs in half in the length. Carefully scoop out the egg yolk. 
3. Mash the egg yolks in a bowl with a fork. Add in the mayonnaise, mustard, pepper and salt. Cut the chives very small, add and stir everything together. For a super smooth mixture, you can add the ingredients to a food processor and pulse until completely smooth. 
4. Put the egg white halves on a large plate.
5. Fill the inside of the eggs whites with the yolk mixture using two teaspoons. If you want to make it look very nice, you can also use a piping bag with a star nozzle. 
6. Sprinkle each eggs with a pinch of paprika powder and some chives.  Serve immediately.  

Variation 1: devilled eggs with curry powder

1. Follow the basic recipe. Add 1 tsp curry powder to the filling. 

Variation 2: devilled eggs with sambal (chilli paste)

1. Follow the basic recipe.
2. Add 1 tsp sambal to the filling. 
3. Replace the ground paprika that you sprinkle on top of the devilled eggs with cayenne pepper. This makes spicy devilled eggs!

Variation 3: devilled eggs with smoked salmon

1. Follow the basic recipe. 
2. Replace 1 tsp mustard by 1 tsp lactose-free crème fraîche. 
3. Cut the smoked salmon into very small pieces and mix it into the filling. If you want to pipe the filling, you can best use a food processor to make the filling very smooth. 
4. Garnish the devilled eggs with fresh dill instead of chives.