Before the egg became closely entwined with the Christian Easter, it was honored during many rite-of-Spring festivals. The Romans, Gauls, Chinese, Egyptians and Persians all cherished the egg as a symbol of the universe. From ancient times eggs were dyed, exchanged and shown reverence.
Tip: Farm fresh eggs are much harder to peel, so opt for older eggs if you plan to hard boil.
Tip: Add a small amount of baking soda to the boiling water to help make peeling easier.
Tip: Try rolling hard-boiled eggs lightly against a counter for easier cracking and peeling.
Take each of your peeled hard-boiled eggs and slice off the bottom (wide) end to expose the yolk. Cut a small sliver off of the top (pointed) end to help it sit up straight.
Scoop out the yolks into a medium-sized bowl and place the whites carefully into an empty egg carton with the hole-end up for filling purposes.
In your bowl, mash the yolks with a fork and add mayonnaise, lemon juice, chives, bacon, tarragon and mustard, then stir well. Add salt and pepper to taste.
Use a pastry bag with a piping tip or a zip top plastic bag with a corner snipped at an angle to fill your egg whites with the yolk mixture. Add more mayo if the mixture is too thick to pass through. Garnish with chopped fresh chives.