Step 1

Bring an inch of water to a rolling boil in a small sauce pan. Gently lower an egg in the water, cover the pot, and adjust the burner to keep that rolling boil going. Cook the egg for 11 minutes. Drain the water and fill the pot with cool tap water. Crack the eggs gently on all sides, rolling it against a paper towel on the counter, then peel under cool running water.

Step 2

Mash the hard boiled eggs with the cocktail muddler until the yolks are pretty broken up but there are still some large chunks of egg white left. Add the mayonnaise, both mustards, salt, white pepper, and paprika.

Step 3

Mash again until well combined and the egg white pieces are no bigger than a grape. Stir in the chopped chives.

Step 4

Cover and refrigerate for at least 4 hours before serving. It is best after 12 hours.