Place 12 large eggs in a saucepan covered with 1 inch (2.5cm) of cold water. Bring to a rapid rolling boil over high heat. Turn off the heat, cover securely, and let sit undisturbed for exactly 12 minutes.

Transfer the hot eggs immediately into a large bowl filled with equal parts cold water and ice. Let them chill for at least 15 minutes to stop the cooking process and loosen the shells.

Peel the chilled eggs under running water. Slice each egg in half lengthwise and carefully pop the cooked yolks out into a mixing bowl. Arrange the firm white cooked egg halves on a white ceramic serving platter.

Add 4 oz (115g) softened cream cheese, 1/4 cup (60ml) mayonnaise, 1 tbsp (15g) Dijon mustard, 1/2 tsp (3g) sea salt, and 1/4 tsp (1g) white pepper to the cooked yolks. Use a hand mixer on medium speed for 2 to 3 minutes until perfectly smooth and pale-yellow.

Transfer the smooth mixture into a piping bag fitted with a large star tip. Pipe the pale-yellow cream cheese mixture generously into the hollow cavities of the egg whites.

Spoon a thick, glossy, chunky dollop of vibrant ruby-red cranberry pepper jelly onto the peak of each piped filling. Sprinkle a tiny garnish of finely chopped fresh green chives on top. Serve immediately or chill.