Place the eggs in a saucepan and cover with cold water. Boil for 12-15 minutes after the water reaches the boiling point. Rinse the eggs under cold water and carefully peel them. Slice the eggs in half lengthwise and carefully remove the yolks using a spoon. In a food processor, blend egg yolk, banana peppers, pickle brine, mayonnaise, mustard, salt, and black pepper until smooth. Carefully divide and spoon the mixture into each egg white half. Garnish with banana pepper, chive, and paprika.