Hard boil eggs by placing the eggs in a small saucepan with cold water. Place the pan over medium-high heat, bring to a boil and simmer for 10 minutes. Drain, transfer to a bowl of ice and water for a few minutes, then peel. Cool in the refrigerator, loosely covered, for 10 minutes.
Halve the eggs lengthwise, and carefully remove the yolks with a teaspoon. Place the yolks in a bowl, and mash them with a fork or blitz them in a food processor together with the spice blend, mustard, red wine vinegar, salt, pepper, and mayonnaise. Save a pinch of the spice to sprinkle at the end.
Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip. Garnish with chopped chives and sprinkle a bit more of the spice to taste.
