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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.