In a medium saucepan, cover the eggs with an inch of cold water. Bring the pan to a rolling boil, turn off heat, cover, and let the eggs sit for about 10 minutes. Rinse with cold water, and let it sit in cold water to cool.
Peel and chop the eggs, and place in a bowl. Mix in the hummus, tahini, onions, chives and vinegar. Season to taste with salt and pepper.