Prepare the hard-boiled eggs: Place 6 eggs in a saucepan and cover them with cold water (about 0.8 inches above the eggs). Bring to a boil over high heat, then as soon as the water boils, reduce the heat and let simmer gently for 9–10 minutes for fully hard-boiled eggs. Drain and immediately cool the eggs in a bowl of cold water or ice water for 5–10 minutes so they are easier to peel.

Meanwhile, prepare: Finely chop the fresh chives and set aside for garnish.

Peel and halve the eggs: Carefully peel the cooled eggs and cut them in half lengthwise with a sharp knife.

Remove and mash the yolks: Scoop all the yolks out of the egg halves into a medium bowl. Mash the yolks with a fork until no large lumps remain.

Make the filling: Add the cream cheese and mayonnaise to the mashed yolks. Mix well until smooth and creamy. If the mixture is too thick, you can loosen it slightly with an extra 1/2 tablespoon of mayonnaise (optional).

Season and taste: Season with herbs to taste and mix again.

Fill and finish the eggs: Fill the hollows of the egg whites with the yolk mixture. Use a teaspoon or a piping bag for neater portions. Garnish generously with the finely chopped chives.