With 6 eggs brought up to room temperature add them to a small pot of cold water, covering the eggs by about 2 inches of water. Keep the water at a simmer. Cook the eggs for 7 to 9 minutes. Once they are done, run the cooked eggs under cold water.
Cut the eggs in half lengthwise and remove the yokes and place them in a bowl. Set the whites aside on a contoured egg serving tray if you have one. Wipe your knife with a damp towel between each cut to make a clean cut.
Mash the yokes with mayonnaise, mustard, lemon juice and salt and pepper to taste. Refill the whites using about a tablespoon of the yoke mixture for each egg half.
Finish them off by garnishing with chives and a sprinkle of paprika.