Place the eggs in a saucepan and cover with water. Bring the water to the boil. Once it reaches a boil, reduce the heat so that the water is simmering and set a timer for 7 minutes.
Once the timer goes off, remove the saucepan from the heat and drain off the hot water. Run the eggs under cold running water for a couple of minutes until they are cold enough to handle.
Peel the eggs (see tips in post) and slice each egg length-ways.
Remove the yolks and place them in a small bowl with the mayonnaise, mustard powder and salt. Mix till you have a smooth creamy consistency. Taste and add more mustard or salt if required.
Either spoon the yolk mixture into the egg whites, or fill a piping bag fitted with a large star nozzle and pipe the mixture onto the egg whites.
Sprinkle with a pinch of paprika and some chopped chives.
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.