Cut hard boiled eggs in half and carefully remove creamy yellow yolks to a mixing bowl. Using a fork, break apart to a paste. If eggs or overcooked you might have more of a crumbled consistency rather than a paste.
Add horseradish mustard through mayonnaise, blend until creamy. I prefer to use my stand mixer fitted with the paddle attachment to achieve a smooth mixture.
Transfer to a pastry bag fitted with a large star tip. Pipe mixture into each egg half in a circular fashion.
Top with a dollop of tomato jam and sprinkle of snipped chives.
If you've tried this recipe, come back and let us know how it was!
You can substitute other types of mustard if you do not want to purchase horseradish mustard, you can use a mild flavored stone ground mustard with a teaspoon of prepared horseradish.