Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up.
Add mayo, crème fraîche, mustard and lemon juice to the egg yolks, and using a fork, mash and mix to combine. Add chives, shallots, parsley and capers, mixing until smooth. Season to taste with salt and additional lemon juice if needed.
Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Insert a piece of Wood Smoked Sea Salt chip into each egg, then top with caviar and a sprinkling of chopped chives. Enjoy immediately!