Makes 24 eggs

To a sauté pan over high heat, add canola oil and bring to temperature. Rub filets with onion powder, garlic powder, salt, and pepper on both sides. Sear each side of each filet for 2 minutes. Transfer filets to the refrigerator and chill for 45 minutes.

Transfer the eggs to a large pot. Add enough cold water to cover the eggs by one inch; add baking soda. Cover pan and bring water to a boil. Remove pan from heat and let stand, covered, for 20 minutes. Drain. Let eggs stand in cold water until chilled, about 30 minutes.

Carefully peel the eggs and halve lengthwise. Scoop out yolks and transfer to the bowl of a food processor. Trim a small slice off the bottom of each egg white half; transfer to a tray, cavity side up.

Process yolks until smooth. Add Garlic Aioli, horseradish, Dijon, and salt and pepper to yolks and process until smooth. Adjust seasoning to taste, adding more horseradish if desired. Transfer the mixture to a pastry bag fitted with ¼-inch plain tip or a sealable plastic bag with a ¼-inch hole cut from one of the corners. Pipe filling into cavities of egg whites. Thinly slice the refrigerated filets and position a slice atop each prepared egg. Garnish with chive spears.

In a small bowl, combine mayo, lemon juice, and garlic and whisk until smooth. Add salt and pepper to taste.