Bring a pot of water to a rolling boil over high heat. Carefully lower the 6 large eggs into the boiling water and boil for 10 minutes. Transfer to a bowl of ice water to cool for 5 minutes.

Gently tap the cooled eggs on a hard surface to crack the shell, then peel under running cool water. Cut the peeled eggs in half, remove the yolks, and chop the egg whites.

In a medium mixing bowl, combine 0.5 cups of cream cheese, 2 tablespoons of mayonnaise, and 1 teaspoon of Dijon mustard. Blend until smooth and creamy.

Add 2 tablespoons of chopped fresh chives, 0.25 teaspoons of sea salt, and 0.25 teaspoons of ground black pepper to the creamy base. Stir gently to combine.

Fold in the chopped egg whites into the creamy mixture, ensuring not to mash them.

Transfer the egg salad to an airtight container and refrigerate for at least 30 minutes before serving.