6 large eggs, hardboiled
1 teaspoon yellow mustard
1 to 2 dashes Tabasco sauce, to taste Salt, to taste
¼ teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives
3 tablespoons mayonnaise
Sliced black olves, for garnish
Paprika, for garnish
Whole fresh chives, for garnish
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes.
Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and snipped chives. Stir in mayonnaise.
Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and place one slice of black olive atop each egg. Dust the top with paprika. Arrange in a spoke design on a deviled egg platter; garnish with whole chives.