Put the cold eggs (straight from the refrigerator) in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let stand for 12 minutes.
Drain the eggs and rinse with cold water. Let the eggs cool a bit, and then peel while they are still warm (they are much easier to peel this way). After you peel them, you can then store them, covered, in the refrigerator.
Mix together the mayonnaise, mustard, vinegar, curry powder, mustard powder, cayenne and paprika. Season with salt.
Slice the eggs in half lengthwise. Spoon out the cooked yolks and transfer to the bowl with the mayonnaise mixture. Mash together with the tongs of a fork until smooth. Alternatively, you can press the yolks through a fine sieve over the bowl and stir together.
Spoon the filling into the egg whites, or you can put the filling into a re-sealable bag, cut one end off and pipe it in. Garnish with paprika and chives before serving.
Recipe courtesy of Kelsey Nixon