Place eggs in a large saucepan. Add enough cold water to cover by 1 in. (2.5 cm). Cover the pan and bring just to a boil. Remove pan from heat and let eggs stand, covered, for 10 min.
Remove eggs to bowl of cold water and let cool, about 15 min. Peel eggs, cut in half lengthwise and remove the yolks to a bowl. Set aside the whites.
Use a fork to mash the yolks with dressing, sundried tomatoes, olives, chives and cayenne. Mound the yolk mixture back into the hollows of the egg whites, spooning about 1 tbsp (15 mL) into each half-egg. Sprinkle with reserved chives and serve.