Hard boil the eggs. For firm eggs, they need to be at a boil for at least 10 minutes, so fill you pot with cold water to at least an inch over the top of your eggs. Turn the burner to high. Set the time for 25 minutes and you will get perfectly firm hard boiled eggs every time.
Cool your eggs quickly by pouring the boiling water out and running cold water over your eggs. Quick cooling prevents the yolks from turning green.
Cut your eggs in half the long way. Separate the whites from the yolk. Add the yolks to a food mill or mixing bowl. Put the whites on an egg plate or egg carrier or plate with a paper towel or cloth napkin (to keep them from sliding).
Mash the yolk with a fork, potato masher or run them through a food mill. Add salad dressing, mustard, fresh chives, salt and pepper. Stir until completely mixed.
Using a pastry bag or spoon, fill the hollow of the egg whites with the yolk mixture. Top with additional chives or a sprinkling of paprika
