Place the eggs in a large pot and cover with cold water and vinegar; bring to a boil over medium high heat. Boil for 10 minutes, remove from heat and place the eggs in an ice bath to stop cooking.

In a small bowl, combine the ginger, mayonnaise, lemon zest, onion powder, garlic powder, red pepper flakes, salt, and dry mustard.

Peel the eggs and cut lengthwise; remove the yolks and add to the bowl; set the egg whites aside on a plate or serving tray, cut side up.

Whisk the egg yolks into the mayonnaise mixture until smooth and transfer to a Ziploc bag; cut a corner off the bag for piping and pipe the mixture into the egg whites.

Garnish with the chives and chill in the fridge for 20 minutes before serving.