Bring the eggs to room temperature before boiling. This prevents them from cracking in the boiling water.
Bring a pot of water to a rolling boil. Carefully add the eggs and boil for 9 minutes.
Cool completely, in an icy bath, before peeling. This will produce a perfectly peeled egg!
Cut the eggs in half lengthwise and carefully remove the yolks.
In a small bowl, add the yolks, chives, jalapeño, mayonnaise, Dijon mustard, yellow mustard, salt and pepper.
Using a fork, mash all ingredients together and stir briskly until creamy and smooth.
Fill a pastry bag, fitted with a small star tip, with the yolk mixture and pipe into the egg whites.
Dust with smoked paprika and chili powder. Garnish with microgreens, optional. Serve immediately or cover + chill until ready to serve.