4 Organic, Free-Range Eggs
2 tablespoons Dijon Mustard
Juice of 1 Lemon
Handful of chives, chopped finely
1/2 teaspoon of smoked paprika
1/2 teaspoon of sea salt
Fill a large pot with water. Place eggs in cold water and then place pot on high heat. After the water begins to boil, wait 8-10 minutes and remove from heat. Place eggs in a strainer and run under ice-cold water for 2 minutes. When shells are cool enough to handle, gently peel the shells over and discard the shells.
Slice each hard-boiled egg in half and gently remove the yolks to place in a medium-sized bowl. Add dijon, lemon juice and 1/2 the paprika and sea salt to the bowl. Mix well until the forms a creamy texture.
Using a teaspoon, scoop a spoonful of yolk mixture into the egg-white halves. Garnish with remaining paprika and chives.