Arrange large eggs in a single layer in a pot, cover with cold water, and bring to a boil. Once boiling, remove from heat and let sit for 10 minutes.

Prepare an ice bath and transfer boiled eggs into it to cool for at least 5 minutes.

Gently crack and peel the cooled eggs under running water.

Slice the eggs in half, scoop out yolks into a bowl, and mix with mayonnaise, mustard, salt, pepper, and paprika until smooth.

Transfer filling to a piping bag and fill egg whites to create a rounded mound.

Use a knife or toothpick to create vertical ridges in the filling and insert chives for stems.

Refrigerate the filled eggs for at least 30 minutes before serving.