1. In a large sauce pot, bring 1 gallon of water to a rolling boil over high heat. Meanwhile, slice the chives as thinly as possible and set aside for the garnish.

2. Gently submerge the eggs in boiling water and cook for 7 minutes, then remove the pot from the heat. Leave the eggs in the hot water until hard-boiled, 10 minutes more.

3. While the eggs cook, prepare an ice bath: In a large bowl, combine at least ½ gallon of water with the ice (the colder the ice bath, the better).

4. Once the eggs are fully cooked, immediately transfer them to the ice bath to stop cooking. Leave the eggs in the ice bath until chilled, 5–7 minutes.

5. Once chilled, peel the eggs. Carefully remove the cooked whites from the yolks. Keeping each separate, individually grate the whites and yolks using a microplane.

6. In a medium mixing bowl, mix together the egg whites, mayonnaise, white pepper, and salt.

7. Spread about ½ tablespoon of egg white mixture onto 1 Ritz Cracker. Sprinkle with ½ teaspoon of grated egg yolk, then garnish with as many chives as you like. Repeat with the remaining spread and crackers and serve.