Prepare the eggs: Start with hard-boiled eggs. Use our stovetop boiled eggs method for perfectly cooked results, or save time by using an Instant Pot.

Slice and separate: Peel each egg and carefully slice it in half lengthwise. Gently scoop out the yolks into a medium mixing bowl, being cautious not to tear the whites.

Make the filling: Mash the yolks with a fork until crumbly. Add the light mayonnaise, Dijon mustard, a pinch of Kosher salt, and a dash of black pepper. Mix everything until smooth and creamy.

Fill the eggs: Scoop the filling into a piping bag or a resealable plastic bag with the corner snipped. Pipe the creamy yolk mixture into each egg white half.

Garnish: Sprinkle paprika on top for color and a hint of smokiness. Finish with a generous sprinkling of chopped fresh chives.

Serve: Arrange the eggs on a platter and enjoy immediately. For meal prepping, store in an airtight container in the fridge for up to 3 days.