Put 1 inch of water below the steamer basket and bring it to a rolling boil, then place the eggs in the steamer basket, cover, and steam for 12 minutes, until the whites are firm and the yolks are set and pale yellow.

Move the eggs to the ice bath right away and chill for 15 minutes, until cold to the touch. The cold shrinks the white away from the shell.

Crack each egg gently on the counter, roll it under your palm, and peel under a thin stream of cold water, starting at the wider end. Halve each egg lengthwise with a clean knife, and pop the yolks into a bowl.

Press the yolks through the fine mesh sieve with the back of a spoon, until they fall in a fluffy pile.

Stir in the mayonnaise, mustard, pickle brine, sugar, salt, pepper, garlic powder, and cayenne until smooth and creamy. Taste it and add a pinch more salt if needed.

Spoon the filling into the bag, snip a 1/2 inch corner, and pipe swirls into each white. Dust with smoked paprika, sprinkle with chives, and serve cold.