Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.

Turn off the heat once boiling starts. Cover the pot with a tight lid. Let the eggs sit for ten minutes.

Prepare a bowl with ice and water. Move the eggs into this ice bath. Let them cool for five full minutes.

Peel the eggs under cool running water. This helps the shells slide off easily. Pat the eggs dry with a towel.

Cut each egg in half lengthwise. Use a clean knife for every cut. Carefully remove the yellow yolks into a bowl.

Mash the yolks with a fork until fine. Add the mayonnaise and Dijon mustard. Mix until the texture is very creamy.

Fold in the chopped chives and spices. Stir gently until everything is well combined. Taste and add salt if needed.

Spoon the mixture into a piping bag. Squeeze the filling into the egg white holes. Make a small mound in each egg.

Dust the tops with a little smoked paprika. Add a few extra chives for decoration. Serve these delicious eggs immediately.