1⁄2teaspoon dried chives (or use 1 large very finely chopped green onion in place of dried chives)
1⁄2teaspoon ground mustard powder
1⁄8–1⁄4teaspoon dried dill weed (or to taste)
1⁄4teaspoon salt (or to taste, I use seasoned salt)
1⁄4teaspoon paprika (a little more for dusting the eggs)
1⁄8teaspoon fresh ground black pepper
1⁄8teaspoon garlic powder
Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
In a small bowl, mush yolks well with a fork, leaving no small lumps.
Add next 10 ingredients (adjusting to suit taste) mix well to combine.
Spoon or pipe egg yolk mixture evenly into the whites.
Sprinkle with paprika.
Cover tightly with plastic wrap.
Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify).