Prick eggs and boil hard in boiling water for 10 minutes. Wash the chives and cut very finely.
Rinse eggs well under cold water (this will make them easier to peel). Cut the eggs lengthways and remove the yolks with a small spoon. Mix the egg yolks with the tartar sauce and some chives and stir to a cream. Press the mixture into the egg halves with a piping bag with a serrated attachment, this creates a decorative rosette shape. If you want it to be quick and don`t have to look so pretty, you can spread the mixture into the egg halves with a small spoon. Decorate with the rest of the chives.
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