Cook the eggs. Place the eggs in a large pot and cover with cold water by about an inch. Bring to a gentle boil over medium heat. Once boiling, cover, turn off the heat, and let sit for 10–12 minutes for fully set yolks.

Shock and peel. Transfer the eggs to an ice bath for 5–10 minutes. Tap each egg gently on the counter and peel under running water to release the shells cleanly.

Crisp the bacon. While the eggs cool, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble. Reserve a teaspoon of bacon fat if you want to add extra flavor to the filling.

Halve and separate. Slice each egg in half lengthwise. Pop the yolks into a bowl and arrange the whites on a platter.

Make the filling. Mash the yolks with mayonnaise, Dijon, and vinegar or lemon juice. Add a pinch of smoked paprika, salt, and pepper. If using, stir in a teaspoon of reserved bacon fat for richness. Mix until smooth and creamy.

Taste and adjust. Add more mustard for sharpness, mayo for creaminess, vinegar for brightness, or salt and pepper as needed. If you like heat, a little hot sauce works well.

Fold in bacon. Stir in about two-thirds of the crumbled bacon, leaving the rest for topping. If using chives or pickle, add them now for texture and freshness.

Fill the egg whites. Spoon or pipe the filling into each egg white half. A small zip-top bag with the corner snipped makes neat work without a piping tip.

Garnish. Top with the remaining bacon, a light sprinkle of smoked paprika, and a few snipped chives if you have them.

Chill before serving. Refrigerate for at least 20–30 minutes to set the filling and deepen the flavors.