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!
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Notes
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.