Using a sharp knife, slice each cooled, cooked egg in half. Place the yolks in a small mixing bowl. Place the white halves into a container until you are ready to complete the appetizer for serving.
To the yolks, add all of the ingredients. Use your hand mixer to beat the mixture. Add salt and pepper to taste.
If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves, so the eggs don’t slide around.
Scoop the mixture into the eggs (or use piping or a ziplock bag with the corner snipped). Garnish with chives (optional); serve!