Instructions: In a Dutch oven, combine eggs and enough cold water to cover them. Bring just to a boil. Reduce heat to medium- low; cook 15 minutes. Drain; rinse with cold water to cool.

Remove shells from eggs; halve lengthwise. Carefully remove yolks; place in a medium bowl. Set white halves aside.

Mash yolks with a fork. Add dip and chives; mix well. Lightly spoon yolk mixture into egg white halves. Refrigerate at least 1 hour or until serving time.

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