In a medium sauce pot, bring water to a bowl.
Add the eggs and cover, cook for 12 minutes. After 12 minutes, remove the eggs and place them in an ice bath (large bowl of water and ice). Let them cool for at least 10 minutes.
Once eggs are cool, peel them and cut them in half.
Add the yolks into a small bowl. The egg whites cut side down on a paper towel lined plate and let them chill in the fridge.
Next add mayo, dijon, cayenne pepper and s/p to the egg yolks. Mix well until smooth and creamy. If the mixture is lumpy you can push the egg yolk mixture through a sieve to remove any small bits or chunks.
Place yolk mixture in the fridge and let chill for at least 30 minutes.
Once egg whites and yolks are chilled, remove from the fridge. You can place your egg yolk mixture into a small plastic bag to create your own piping bag or use a spoon.
Fill the egg whites with the yolk mixture. Sprinkle with cayenne pepper and chives.