Place the eggs in enough cold water to cover in a large saucepan with a lid.
Bring to a boil over medium-high heat.
Immediately remove from heat, cover, and leave for 10 minutes.
Drain off the hot water, and run the eggs under cold water until cool.
Tap the eggs gently in several places to crack and then peel; (for easy peeling, place the cool eggs in a pan of cold water for 10 minutes before cracking.) Slice the eggs in half lengthwise.
Carefully remove the yolks from the whites, and place the yolks in a bowl.
Add the salad dressing, salsa, cheese, cilantro, salt, and pepper; using a fork, mix until well blended.
Refill the egg white halves with the yolk mixture, using a spoon or small spatula.
Garnish each with a dollop of guacamole and a sprinkling of chives.