Place your eggs in a single layer in a medium saucepan and cover them with an inch of cold water. Bring the water to a rolling boil, then remove the pan from the heat and cover it with a lid. Let the eggs sit in the hot water for exactly 10 to 12 minutes to ensure the yolks are fully set but still creamy.
Prepare a bowl of ice water while the eggs are sitting. Once the timer goes off, use a slotted spoon to transfer the eggs immediately into the ice bath. This stops the cooking process and makes the eggs much easier to peel by shrinking the membrane away from the shell.
Gently tap each egg on a hard surface to crack the shell, then peel them under cool running water. Pat the eggs dry with a paper towel. Use a sharp knife to slice each egg in half lengthwise, and carefully scoop the yellow yolks into a small mixing bowl, placing the white halves on a serving platter.
Mash the egg yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, salt, and pepper. Stir the mixture vigorously until it is completely smooth and creamy. For an extra professional look, you can use a hand mixer or push the yolks through a fine mesh sieve before adding the wet ingredients.
Spoon the yolk mixture back into the centers of the egg whites, or use a piping bag with a star tip for a decorative finish. Sprinkle each egg with smoked paprika, crumbled turkey bacon, and fresh chives. Serve immediately or chill in the refrigerator until your guests arrive.
