Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat; when boiling, turn off heat, cover, and let sit for 10–12 minutes. Drain and cool in an ice bath for 5 minutes.

Fry the bacon: While eggs are cooking, lay bacon in a cold skillet, then turn heat to medium. Cook 8–10 minutes until deep golden, drain on paper towels and chop finely once cooled.

Peel and halve eggs: Tap each egg on the counter, roll to crack the shell, and peel under running water if needed. Halve lengthwise and remove yolks into a bowl.

Make the filling: Mash yolks with a fork until smooth. Stir in mayonnaise, Dijon, vinegar, salt, pepper, and smoked paprika. Adjust seasoning.

Fold half the bacon and most of the chives into the yolk mixture, reserving some for topping. Transfer filling to a piping bag or spoon it into egg whites.

Fill the whites: Pipe or spoon the mixture into each egg white well. Sprinkle with remaining chopped bacon, chives, and smoked paprika.

Chill briefly: Refrigerate for 15–30 minutes to meld flavors, or serve immediately.