Cut each hard-boiled egg in half lengthwise, and place the yolks into a food processor.
Add 3 very finely chopped cooked sausage links to the food processor along with the mayonnaise, syrup, mustard, and pepper. Puree until very smooth.
Use a spoon or a large plastic bag with the end snipped off to place the filling into the well of each egg white.
Garnish with chives and slices of the reserved sausage links.