10 egg yolks (12 ounces)
2 teaspoons Dijon mustard
2 cups mayonnaise
4 tablespoons minced chive
¼ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons chopped parsley
Place whole eggs in a pan and cover with cold water. Bring to a boil and remove from the heat for 15 seconds. During this 15 seconds, reduce the heat to low and return the eggs to low heat.
Allow to cook over low heat for an additional 2 minutes. Remove the pan of eggs from the heat; cover and allow to sit for 12 minutes off the heat. After the 12 minutes have passed, run cold water over the eggs for 10 minutes.
Peel the hard-boiled eggs and cut in half. Pull the yolks from the eggs, being careful not to break up the whites. Rinse the white and reserve for service.
In a separate bowl, mix all ingredients for the filling. Pipe the egg yolk filling into the reserved whites.
Garnish with crisp bacon, radish and parsley as desired. Yield is 20 egg halves.