12 large eggs
1/2 cup fresh chives
3/4 cup mayonnaise
2 tbsp. brown mustard
1/2 tsp. black Pepper

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.

Yield: 24 Deviled Eggs.

Submitted by: Cleanfreshcuisine