Add the eggs to a large pot and add water to fill the pot. Make sure the eggs are covered with at least 1 to 2 inches of water above the eggs.

Bring to a rapid boil. Once it starts boiling, cover the pot and remove from heat. Let the pot sit for 10 to 12 minutes.

Drain the water and add cold water. You are going to need to do this a couple of times. Then, add 2 cups of ice and allow the eggs to cool for about 10 to 15 minutes.

Gently crack each egg, I crack it on my counter and turn and crack again. Remove the shell carefully and rinse each egg.

Cut each egg in half and remove the yolks and place in a small mixing bowl. Rinse the inside of each egg white and set aside.

Using a fork, mash the yolks and add mayonnaise and Maille Dijon Originale Mustard. Mix together. Add salt and pepper to taste.

Add the egg yolk mixture to a decorator bag with a star tip. Pipe into egg whites. Serve with chopped chives.