PREP: Add the eggs to a medium saucepan. Carefully add enough cold water to cover the eggs by an inch. Place the pot over medium-high heat and bring it to a boil. When boiling, remove from heat, cover with a lid, and let stand for 12 minutes.

ICE WATER BATH: Prepare an ice water bath when 2 minutes remain by adding lots of ice to a large bowl. When the timer goes off, immediately remove the eggs from the hot water and add them to the ice water bath for at least 5-10 minutes or until they’re cooled completely. Peel the eggs under cold running water.

SCOOP: Halve the eggs lengthwise and scoop out the yolks without disturbing the whites. Place the yolks in a bowl, and mash them with a fork. Add the mayonnaise, garlic powder, salt, mustard, and relish, and gently fluff with a fork to combine. Taste and adjust with more salt or seasonings as desired.

LOAD AND SERVE: Fill the mixture into a piping bag or a freezer quart bag and snip off a tip. Carefully fill each egg white with the yolk mixture. Dust the tops with chili powder or paprika if you want to make it mild. Top with pickled jalapeños or chopped chives.