Hard-Boiled Eggs with Mustard and Paprika

Fill a medium saucepan with enough water to cover the eggs by an inch. Bring the water to a rolling boil over high heat.

While the water heats, prepare an ice bath by filling a medium bowl with 2 cups of cold water and 2 cups of ice cubes.

Carefully lower 6 raw large eggs into the boiling water using a slotted spoon. Reduce the heat slightly to maintain a gentle boil and cook for exactly 9 minutes.

Immediately transfer the eggs from the boiling water to the prepared ice bath using the slotted spoon. Let them sit in the ice bath for 10 minutes to halt the cooking process.

While the eggs cool, finely chop 1 tbsp of fresh chives. In a small bowl, whisk together 2 tbsp of yellow mustard, 1 tbsp of mayonnaise, and 1/4 tsp of smoked paprika until smooth.

Gently tap the cooled eggs on a hard surface to crack the shells, then peel them under cool running water. Pat dry with a paper towel.

Slice each egg in half lengthwise. Arrange on a plate, spoon a small dollop (about 1/2 tsp) of the mustard sauce onto each egg half, and dust with the remaining 1/4 tsp of smoked paprika. Garnish with 1 tbsp of chopped chives and a pinch of salt and pepper to taste.