Place the eggs in a small saucepan and cover them with cold water, ensuring they are fully submerged. Bring the water to a gentle boil over medium-high heat, then set a timer and cook for exactly 8 minutes for a perfectly firm but creamy yolk. Once the time is up, immediately transfer the eggs to a bowl of iced water to stop the cooking process.

While the eggs are cooling, place a small frying pan over medium heat and add the finely diced bacon. Cook for 4 to 5 minutes, stirring occasionally, until the fat renders out and the bacon pieces become deeply golden and crispy. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate to drain and cool.

Let the eggs sit in the iced water for about 5 minutes until they are completely cold to the touch — this shrinks the egg slightly from the shell for effortless peeling. Tap them gently on the bench to crack, peel carefully, and slice each egg exactly in half lengthwise. Gently scoop out the cooked yolks into a small mixing bowl, leaving the firm white halves perfectly intact for filling.

To the bowl of egg yolks, add the mayonnaise, Dijon mustard, half of the crispy bacon bits, and half of the chopped chives. Season with a pinch of salt and pepper, then mash and stir the mixture vigorously for about 1 minute until it is beautifully smooth, creamy, and well combined. If the mixture feels a bit too stiff, stir in a tiny drop of extra mayonnaise until it reaches a soft, pipeable consistency.

Spoon or pipe the creamy yolk mixture generously back into the hollowed-out egg white halves, dividing it evenly among the 8 pieces. Top each half with the remaining crispy bacon bits, the rest of the fresh chives, and a light dusting of smoked paprika for a vibrant pop of colour. Serve immediately at room temperature, or chill in the fridge for 20 minutes for a firmer, refreshing snack.