1. Bring a large pot of water to a boil. Carefully lower eggs into pot. Cook 12 minutes. Remove eggs from water and place in ice bath to cool.
2. Peel eggs. Cut eggs in half lengthwise. Scoop out yolks. Mash yolks with potato masher. Add mayonnaise, mustard, dip mix, lemon juice, chow chow, salt, pepper, and oil, stirring until smooth.
3. Spoon or pipe filling into egg whites. Top each egg with a small pinch of chow chow, chives, and a sprinkling of paprika.
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