Begin by placing large eggs in a pot and covering them with cold water. Bring the water to a boil over medium-high heat, then cover the pot and reduce the heat to low. Let them cook for 10–12 minutes for the perfect hard-boiled texture. Once the timer goes off, quickly transfer the eggs to an ice bath to halt the cooking process for about 5 minutes.

After the eggs have cooled, gently crack the shells by tapping them on a hard surface. Peel the shells under running water to make it easier, revealing the perfectly hard-boiled eggs underneath. Set the peeled eggs on a clean kitchen towel to dry.

Using a sharp knife, carefully slice each egg in half lengthwise. Gently pop out the yolks and place them into a mixing bowl, taking care to keep the egg whites intact.

Mash the yolks using a fork until they're crumbly, then add mayonnaise, mustard, salt, and pepper. Stir until the mixture is smooth with a hint of texture remaining. Fold in the crispy, crumbled bacon.

Using a piping bag or a small spoon, carefully fill the hollowed egg whites with the yolk mixture. Fill each half generously, ensuring they are evenly presented.

Finish by sprinkling chopped chives over the top and dust with paprika. Arrange your Easter Deviled Eggs on a platter and serve.