Perfect Deviled Eggs with Fresh Chives

Directions

1. Place the 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 the 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 the mayo, brown mustard and pepper; mix well. Arrange egg halves on a serving platter. Place one teaspoon of the yolk mixture in each half. Refrigerate before serving.  Keep cold.  Will keep in refrigerator up to four days. 24 Deviled Eggs
2. http://www.cleanfreshcuisine.com/?p=4609