Bring a pot of salted water to a boil.
Wrap the eggs in a dish towel and lower them into the water. Continue to boil as hard as possible without breaking the eggs (that’s what the dish towel is about). Cook for 10 minutes.
Drain the eggs and shock them in ice water immediately.
When fully cooled, slice the eggs in half long wise and separate the yolks.
Puree the yolks in the food processor with the mayo and mustard to desired consistency.
With a pastry bag fitted with a star tip, pipe the yolks artfully into the whites.
Garnish with the paprika and chives.