Start by placing large eggs in a saucepan and covering them with cold water—about an inch above the eggs. Bring to a boil, cover, and remove from heat. Let sit for 10-12 minutes.

Transfer the eggs to an ice water bath to cool for about 5 minutes. Peel the eggs under running water.

Slice each peeled egg in half and scoop out the yolks into a mixing bowl. Mash yolks, then mix in mayonnaise, Dijon mustard, white vinegar, salt, pepper, and smoked paprika until creamy.

Fill each egg white with the yolk mixture using a spoon or piping bag, creating a nice rounded mound.

Crumble crispy bacon over the filled egg halves, sprinkle with smoked paprika, and optionally add chives or green onions.