Steam or Boil Eggs to Perfection: Bring a large pot of water to a rolling boil over high heat. Gently lower 12 large eggs into the water using a slotted spoon. Reduce heat to a gentle boil and cook for exactly 12 minutes. Immediately transfer eggs to an ice bath for 10 minutes to halt cooking and ensure easy peeling.

Peel & Halve: Gently tap eggs on the counter and peel under cool running water. Pat dry with paper towels. Using a sharp, clean knife wiped between cuts, slice each egg in half lengthwise.

Make the Silky Yolk Mousse: Pop the yolks out into the bowl of a food processor (or fine mesh sieve). Add mayonnaise, Dijon mustard, apple cider vinegar, maple syrup, salt, black pepper, and garlic powder. Process on high for 1 to 2 minutes until extraordinarily silky, smooth, and completely lump-free.

Transfer to Piping Bag: Fit a disposable pastry piping bag with a large open star tip (such as Wilton 1M). Transfer the whipped yolk mousse into the bag.

Pipe Generous Swirls: Pipe tall, decorative rosettes of yolk cream into the hollows of each egg white half, mounding them high for a bakery-counter finish.

Crown & Garnish: Generously top each deviled egg with crunchy golden crispy fried shallots. Dust lightly with smoked Spanish paprika, sprinkle with fresh minced chives and flaky Maldon sea salt, and arrange on a serving platter to serve!