Boil the Eggs: Place your eggs in a single layer in a saucepan. Cover with cold water. Bring to a rolling boil, then remove from heat and cover the pan. Let sit for exactly 12 minutes.

Prepare the Ice Bath: Fill a bowl with cold water and ice. This prevents a green ring from forming and makes peeling easier.

Cool and Peel: Transfer eggs to ice bath for 10 minutes. Crack shells gently and peel under running water.

Extract the Yolks: Slice eggs in half lengthwise, pop yolks into a mixing bowl, and set whites aside.

Create the Filling: Mash yolks until fine crumbs, then mix with softened butter, mayonnaise, Dijon mustard, relish, and garlic powder until smooth.

Pipe the Filling: Use a piping bag or small spoon to fill the egg whites with the yolk mixture.

Garnish and Serve: Sprinkle with smoked paprika and chives, and serve immediately or chill until serving.