Bring a large pot of water to boil. Once the water is boiling, carefully lower the eggs into the pot. After about 30 seconds add 24 ice cubes to the pot. Bring the water back to a boil.

Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.

Drain the water and peel the eggs under cool running water.

Once the eggs are peeled, slice them in half, lengthwise.

Scoop the cooked egg yolk into a medium sized bowl and place the egg white halves on a plate or deviled egg platter.

In the medium bowl with the egg yolks, add mayo, mustard, salt, pepper, garlic powder, onion powder, and lemon juice. Use a fork to mix the ingredients until smooth.

Scoop about 2 teaspoons of the filling into the egg white. Fill each egg white half before going back and using any remaining filling to top off the eggs.

Garnish with chive and paprika. Serve immediately or chill in the fridge until ready to serve.