Boil water in a small saucepan and add ½ teaspoon salt and ½ teaspoon baking soda. Carefully lower in the eggs and cook for 8 minutes.

Transfer eggs to a bowl filled with ice water and chill for 2 minutes.

Peel eggs and slice in half lengthwise. Remove yolks and set whites aside.

In a bowl, combine yolks, dill salsa verde, dill oil, olive oil, and a pinch of salt. Mash well with a fork until smooth and fully combined.

Spoon or pipe yolk mixture back into the egg whites.

Top with chives, flaky salt, and freshly ground white pepper. Serve chilled.