Prepare a large bowl of ice water; set aside.

Bring a large pot of water to a boil over high heat. Using a spoon or tongs, carefully lower eggs into water one at a time; cook for 12 minutes. Remove eggs to prepared ice bath.

When cool enough to handle, peel eggs, cut in half and remove yolk. Reserve yolks from 3 eggs, discard the rest or save for another purpose.

Combine 3 egg yolks, cottage cheese, capers, mustard, sriracha, paprika, onion powder, and garlic powder in a food processor; pulse until very smooth.

Spoon approx. 2 tsp. of egg yolk mixture into the center of each egg white.

Finely chop chives; sprinkle on top of eggs. Serve immediately or store refrigerated in an airtight container for up to three days.