First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Add a pinch of salt to the water. Bring the water to a boil. Cover, and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
Peel the eggs. Slice each egg into 6-8 slices, crosswise. Use an egg slicer for more uniformed slices. Gently remove the yolks and place in a small mixing bowl, reserve the rings of egg whites. Using a fork, mash up the yolks and add mustard, mayonnaise, onion powder, Tabasco, and a sprinkling of salt and pepper. Put the mixture in a piping bag fitted with a star tip. Refrigerate until ready to use.
Using a round cookie cutter (I used 2″), cut circles out of the bread slices. I cut out 30 circles total and had just the right amount of egg mixture to go on top. (same thing here, if you are cutting the bread circles ahead, don’t forget to cover them with plastic wrap and store in airtight container.)
To assemble: Spread one side of each bread circle with butter. Top with an egg white ring. Pipe the egg mixture. Garnish with a sprinkle of paprika and chives.
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