- 20 minutes
Slice the eggs in half (lengthwise) and gently scoop out the yolks. Place the yolks in a small bowl and mash well with a fork.
To the eggs, add the mayonnaise and mustard and mix thoroughly. Add the parsley flakes, the chopped chives, the cayenne pepper, and the black pepper and continue to mix.
Place the egg mixture in a pastry bag or a zip-top bag (clip the corner so that the mixture can be piped through the hole). Pipe the egg mixture back into each egg white, filling the empty space.
- Optional: Garnish each egg with a small piece of orange bell pepper, then sprinkle with paprika if desired.