Remove the egg yolks from the whites and place in a small bowl. Thoroughly mash the yolks with a fork, and then add the remaining ingredients. Stir the mixture until creamy.
Spoon the filling into the egg whites, mounding it up a bit. (Optionally, you may pipe the filling into the whites using a pastry tube with a star tip or a zip-top sandwich bag with one of the corners snipped off. I tend to keep it easy and go for the rustic look!)
Top the filled eggs with minced chives, paprika, or a slice of green olive. Refrigerate the eggs in an airtight container. Allow to sit at room temperature for 15 minutes before serving.