1In a 4 quart sauce pan place eggs in a single layer. Add enough water to cover eggs by 1 inch. Heat to boiling . Immediately remove from heat, cover and let stand for 15 minutes. Drain, rinse with cold water. Place eggs in bowl of ice water and let stand for 10 minutes.
2To remove shell, crack it by tapping egg gently all over. roll egg between hands to loosen shell. Peel starting at large end.
3Cut eggs lengthwise in half. Into medium bowl, slip out yolks, mash with fork. Stir dressing mix, mayonnaise and mustard into yolks.
4Spoon or pipe mixture into the egg white halves. Sprinkle with chives. Refrigerate at least 30 mites before serving.
5For a special touch, shave a bit off the bottom of the egg white so the filled eggs stay in place on the serving plate.