Deviled eggs

Tips :
Use eggs that are a week or two old for easier peeling.
Rest eggs sideways on the egg tray for atleast one day so that the egg yolks will be centered.
Take eggs out from the fridge atleast half an hour before cooking them.

Place eggs in a large pot. Fill with water. Sprinkle with some salt. Cover pot with tight-fitting lid. Boil.
As soon as you get big bubbles and steam, take the pot off of the stove.
Wait 30 minutes to let the eggs cook.

Then, remove eggs using tongs into a bucket of ice water. Leave eggs to cool for about 15-20 minutes.
Slowly crack the egg surface until the shell is cracked all over.
Place the eggs back into the cold water for another 10 minutes to aid peeling.

Then, peel the shell off.
Place freshly peeled eggs into the fridge for about 30 minutes.

Slice eggs into half.
Squeeze yolks into a separate bowl.
Mash the yolks with a fork.

Mix in ingredients : (for a dozen eggs)
1/2 cup light mayo
2 tsp honey mustard
2 tsp chives (optional)
1/4 tsp salt
1/2 tsp black pepper

Cut the tip of the ziploc bag. (or use a pastry bag) Place egg yolk mixture inside.
Squeeze bag and fill the egg white shells.
Sprinkle with paprika (or garnish of your choice)