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Hard-boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer for 9–10 minutes. Immediately transfer to cold water to prevent overcooking and avoid the grey ring around the yolk.
Once cooled, peel the eggs. Separate yolks from whites (optional).
Mash yolks with mayonnaise, Dijon mustard, agave or honey, salt, and pepper until smooth and creamy.
Chop egg whites finely and combine with celery, radishes, red onion, pickle, and chives.
Fold the creamy yolk mixture into the chopped ingredients until well combined.
Season well to taste!