Step 1: Carefully place the large eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring the water to a rolling boil over high heat.
Step 2: Once the water boils, immediately turn off the heat, cover the saucepan, and let the eggs sit in the hot water for 10-12 minutes for perfectly firm yolks.
Step 3: While the eggs are sitting, prepare an ice bath by filling a bowl with ice and water.
Step 4: After 10-12 minutes, use a slotted spoon to transfer the hot eggs directly into the ice bath. Let them cool completely for at least 5 minutes, or until cool enough to handle.
Step 5: Gently tap and roll each egg on a counter to crack the shell, then peel them under cool running water. Rinse thoroughly to remove any small shell fragments.
Step 6: Carefully slice each peeled egg in half lengthwise. Gently scoop out the egg yolks into a medium-sized bowl. Place the egg white halves on a serving platter.
Step 7: To the bowl with the yolks, add the softened cream cheese, mayonnaise, Dijon mustard, chopped pickled jalapeños, and garlic powder.
Step 8: Mash the ingredients together with a fork until the mixture is smooth and creamy. Season with salt and pepper to taste, mixing well.
Step 9: Spoon or pipe the yolk mixture evenly into the hollows of the egg white halves.
Step 10: Garnish with a sprinkle of paprika, an extra slice of jalapeño, or fresh chives if desired. Serve immediately or refrigerate until ready to serve.