De-shell all eggs carefully. Rinse when finished and slice all eggs into halves (long ways).

Carefully push out egg yolk from the back into a bowl. Take care not to break or tear egg.

Add mustard, mayo and sour cream (optional) to the bowl. Mix until desired taste (cream cheese for texture).

Preference: 3 dollops of mayo and 5 dollops of mustard.

Add worcheshire sauce, salt and pepper. Mix.

Add small dollop of yoke mix into each egg.

Dash cajun seasoning onto yoke. Add chives to the corner for color.