Add eggs to saucepan; pour in enough cold water to cover. Bring to boil over medium-high heat; cover and turn off heat. Let eggs stand for 15 minutes. Drain immediately and run under cold water. When cool enough to handle, peel eggs. Cut each egg in half lengthwise. Carefully remove yolk, keeping whites intact. Reserve yolks for filling; set egg white halves aside. Using fork, mash egg yolks with mayonnaise, 2 tbsp. of the chives and pepper; stir in half of the chicken. Using 2 spoons, fill each egg white half with about 1 tbsp. egg yolk mixture. Garnish with remaining chicken and chives.