Hard-boil the eggs by placing them in a single layer in a saucepan and covering with cold water by an inch. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 10–12 minutes.

Transfer eggs to an ice bath for 5 minutes. Gently crack and peel the eggs; rinse to remove any stubborn bits of shell.

While the eggs cool, cook the bacon in a skillet over medium heat until golden and crisp. Drain on paper towels and chop into small bits, reserving a few larger pieces for garnish.

Slice each egg lengthwise and carefully scoop the yolks into a medium bowl. Arrange the egg whites on a platter, hollow side up.

Mash the yolks with a fork until sandy. Add mayonnaise, Dijon mustard, vinegar, chopped scallions, smoked paprika, salt, and pepper. Stir until silky and taste to adjust seasonings.

Reserve about a tablespoon of chopped bacon for garnish, then fold the rest into the yolk mixture.

Spoon or pipe the yolk mixture into the egg whites. Use a star tip for fancy presentation if desired.

Garnish with reserved bacon, additional smoked paprika, and chives. Chill for at least 20 minutes before serving to let flavors meld.