Place the 6 large eggs in a saucepan and add enough cold water to cover them by about an inch. Bring the water to a rolling boil over medium-high heat.
Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12 minutes to ensure perfectly cooked yolks without the greenish ring.
After 12 minutes, transfer the eggs to a bowl of ice water to cool completely, about 5-7 minutes.
Peel the cooled eggs gently and slice each one in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
In the bowl with the yolks, add the mayonnaise, Dijon mustard, zucchini relish, garlic powder, onion powder, salt, and pepper.
Use a fork or a hand mixer to mash and blend everything until smooth and creamy, ensuring the zucchini relish is well incorporated.
Using a spoon or a piping bag fitted with a star tip, fill each egg white half with the yolk mixture, distributing evenly.
Sprinkle the chopped fresh chives over the filled eggs for garnish.
Chill the deviled eggs in the refrigerator for about 15-20 minutes before serving.