• Bring a pot of water to a rolling boil. Carefully drop eggs in using a slotted spoon or strainer. Once all the eggs are in, return to a boil and set a timer for 12 minutes. Once cooked, remove from the water. Place into a bowl filled with ice water and allow to cool completely.
• Remove from the water (don’t discard water) and peel eggs. Cut each egg in half lengthwise. Remove the yolk and place into one container. Using the reserved water, rinse the egg white, so it is clean and free of any leftover yolk or shell. Place it into another container.
• Next place yolks, mayo, mustard, Tabasco and Worcestershire into the bowl of a food processor. Blend until smooth, taking care to scrape down the sides as necessary.
• Season with salt and white pepper to your liking. Place mixture into a piping bag fitted with your favorite tip and chill in refrigerator for 30 minutes.
• Make sure your egg halves are dry and arrange them on a serving platter. Fill the hole of each with a small amount of the mixture and sprinkle with chives.

VARIATIONS

• Spicy honey and bacon: Substitute the mustard with ¼ cup (59.1 ml) honey and ¼ cup (59.1 ml) sriracha. Top with crispy chopped bacon.
• Avocado: Substitute the mustard with ½ small avocado. Add in juice of ½ lime. Top with pico de gallo.