Place eggs in a single layer in a pot and cover with cold water by 1 inch. Bring to a rolling boil, then cover, remove from heat, and let sit for 10–12 minutes.

Transfer eggs to an ice bath to stop cooking and make peeling easier.

Once cool, gently tap each egg and roll to crack the shell. Peel under running water for ease, then halve eggs lengthwise and remove yolks into a medium bowl.

Mash the yolks with a fork until crumbly. Add mayonnaise, softened cream cheese, Dijon mustard, garlic powder, and lime zest if using. Stir until silky, tasting for seasoning.

Stir in the chopped jalapenos, crumbled bacon (reserving some for topping), and chives. Adjust salt and pepper, adding a teaspoon of milk or extra mayo to loosen if too thick.

Transfer filling to a piping bag fitted with a large star tip and pipe into egg whites, or use two spoons to mound the filling.

Sprinkle with smoked paprika, extra chives, and reserved bacon crumbles. Let sit at room temperature for 15 minutes to let flavors mingle before serving.