Perfect Deviled Eggs with Fresh Chives

Place eggs in a medium-sized saucepan. Cover with hot water. Bring to a rolling boil over medium high heat. Remove from heat and cover. Let stand for 20 minutes.

While eggs are standing, wash and finely chop the chives. Place in a medium-sized bowl.

After 20 minutes, remove eggs from hot water with a slotted spoon and place in a large bowl. Cover with ice water and let stand for about 5 minutes. At this point the eggs will be cooled. Give several taps on the counter top all over and peel. Shell should come off easily.

Cut eggs in half lengthwise with a sharp knife. Remove yolks and add to the bowl with the chives. With a fork, finely mash the eggs yolks and mix with the chives. Add mayo, brown mustard and pepper; mix well.

Arrange egg halves on a serving platter. Place 1 teaspoon of the yolk mixture in each half.

Refrigerate before serving. Keep cold. Will keep in refrigerator up to 4 days.