In a small skillet, saute the shrimp, 2 teaspoons hoisin sauce, garlic and 1 teaspoon soy sauce in oil until shrimp turn pink. Remove from the heat; set aside.
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, ginger and remaining hoisin and soy sauce; mix well. Stuff or pipe into egg whites. Garnish with shrimp and chives. Refrigerate until serving.