Bring 1/2 inch of water to a boil in a pot, then carefully place the eggs in the pot and cover with a lid. Steam for 12 to 15 minutes until the yolks are fully set but still creamy in the center. While the eggs cook, prepare an ice bath by filling a bowl with ice water. Once the timer goes off, immediately transfer the eggs to the ice bath and let them cool completely—this stops the cooking process and makes peeling much easier. I find that letting them sit in ice water for at least 5 minutes prevents that gray-green ring from forming around the yolks.

Once the eggs are completely cool, gently peel away the shell and membrane under cool running water for the cleanest finish. Pat the eggs dry, then carefully slice each one in half lengthwise. Gently scoop out the yolks and place them in a medium bowl, keeping the egg white halves on a serving platter or plate.

Mash the egg yolks with a fork until they're smooth and broken down into small pieces. Add the mayonnaise, mustard, hot sauce, garlic powder, relish, sugar, and a pinch of salt and pepper. Stir everything together until you reach a smooth, creamy consistency with no lumps. I like to taste as I go and adjust the seasoning—a tiny bit more salt can really bring out all the flavors, so don't skip this step!

Spoon or pipe the creamy filling mixture into each egg white half, mounding it slightly for a generous, appetizing presentation. Lightly sprinkle paprika over the top of each filled egg for that classic Southern look and a subtle smoky flavor. Serve immediately or cover and refrigerate until ready to serve.