Put 6 eggs in a pot; cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel. Halve lengthwise and scoop out the yolks; mash with 1 tablespoon milk, 1/4 cup mayonnaise, 1/4 teaspoon mustard powder, 1 tablespoon each chopped parsley, chives and tarragon, and salt and pepper. Pipe into the egg whites. Top with paprika and chives.
Photograph by Con Poulos
Recipe courtesy Food Network Magazine