Place the eggs in a large saucepan. Add cold water to the pan, covering the eggs by one inch. Place the pan over high heat and bring to a boil.
As soon as the water reaches a rapid boil (lots of large bubbles), cover the pan and take it off the heat. Allow the eggs to sit in the covered pan for 8 minutes.
Meanwhile, prepare a bowl of ice water. After 8 minutes, remove the eggs from the hot water and place in the ice water. Allow the eggs to sit in the ice water for 1 minute (no more, or the eggs will be hard to peel).
Take an egg and tap it gently all over on a flat surface. Work your thumb into one of the cracks and gently remove the peel. This can take a little patience. Don’t worry if your eggs aren’t perfectly peeled (they’ll taste the same!).
Slice each egg in half. Place the egg yolk from each egg half into a medium bowl. Transfer the egg whites to a serving platter.
In the bowl with the egg yolks, add the pimento cheese, mayonnaise, chopped pimento peppers, and salt. Mix with a handheld mixer until combined.
Transfer the pimento cheese mixture to a pastry bag or zip-top bag. I found that a sandwich bag fits about half of the filling. Snip a ¼ inch piece off the corner of the bag.
Pipe the pimento cheese filling into each egg white. Garnish with chopped chives and serve!