Let eggs stand at room temperature 30 minutes. In saucepan place eggs in single layer. Cover with 1-1/2 inches water. Add 2 Tbsp. salt to water. Bring to boiling over high heat. Remove from heat; cover with tight-fitting lid. Let sit 8 to 9 minutes; drain. Roll eggs in saucepan to crack shells. Place eggs in ice water. Let eggs sit in water 5 minutes; peel.
Stir chives into mayonnaise; set aside.
Split each egg lengthwise; place on serving dish (trim off a small amount from uncut side of each egg half to keep eggs from rolling). Season with salt and freshly ground pepper. Slather each egg generously with mayonnaise mixture. Sprinkle with additional herbs. Makes 8 to 10 servings.