1. With 6 eggs brought up to room temperature add them to a small pot of cold water, covering the eggs by about 2 inches of water.

Keep the water at a simmer. Cook the eggs for 7-9 minutes. Once they are done, run the cooked eggs under cold water.

2. Cut the eggs in half lengthwise and remove the yolks and place them in a bowl.

3. Wipe your knife with a damp towel between each cut to make a clean cut.

4. Set the whites aside on a contoured egg serving tray if you have one.

5. Mash the yolks with Hellmann's Mayonnaise, mustard, lemon juice and salt and pepper to taste.

6. Refill the whites using about a tablespoon of the yolk mixture for each egg half.

7. Finish them off by garnishing with chives and a sprinkle of paprika.