Place the eggs in a pot and cover with water. Bring to a boil and cover the pot with a lid. Reduce the heat to the very low and let cook for 7 minutes. Pour out the water and peel the eggs under cold running water. Set the eggs aside.

In a large bowl, mix together four-fifths of the water with the soy sauce, rice wine vinegar, stevia, and garlic.

Place the eggs in the bowl and cover with a few paper towels. Allow the paper towels to soak up the marinade so that the eggs are weighted down into the mixture while also being marinated on the tops.

Let the eggs marinate in the fridge for 2 hours, periodically rotating them to ensure they are evenly coated.

Pat the eggs dry and cut them in half. Remove the yolks, reserving them for the next step, and set the whites aside.

Use a hand mixer to whip the softened cream cheese with the remaining water, adding just a spoonful at the time (sometimes less is needed). Mix in the egg yolks, chopped chives, and salt and pepper.

Spoon or pipe the whipped egg yolks back into the egg whites. Serve and enjoy!