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

In a large bowl mix together 1 cup of water, 1/2 cup soy sauce, 1/4 cup rice vinegar, teaspoon of liquid stevia, and the garlic cloves.

Set the eggs inside of the marinade and cover with 2-3 paper towels. Allow the paper towels to soak up the marinade so that the eggs are weight down into the mixture, but also being marinated on the tops.

Let the eggs marinate in the fridge for 2 hours. Periodically rotate the eggs around so that they are being evenly coated.

Pat the eggs dry then cut in half. Remove the yolks and set aside.

Use a hand mixer to whip the softened cream cheese with 1/4 cup of water. Then mix in the egg yolks, chopped chives, and some salt and pepper.

Spoon or pipe the whipped egg yolks back into the egg whites. Top with additional chives, black pepper, and smoked paprika if desired.