Optional: small pieces of crispy turkey bacon for garnish
Instructions
Place your eggs in a single layer in a saucepan and cover them with water by at least an inch. Bring the water to a full boil, then cover the pan and remove it from the heat. Let the eggs sit in the hot water for 12 minutes before transferring them to an ice bath for 5 minutes. This cold shock makes the shells much easier to peel away without damaging the delicate whites.
Once peeled, slice each egg in half lengthwise. Gently remove the yolks and place them into a medium mixing bowl. Set the hollowed-out egg whites aside on a serving platter. Use a fork to mash the yolks until they are fine and crumbly, which ensures a smooth final texture for your filling.
Add the mayonnaise, Dijon mustard, smoked paprika, salt, and pepper to the mashed yolks. Stir until the mixture is creamy and well combined. Gently fold in the finely minced leftover turkey and half of the chopped chives. Be sure the turkey is cut into very small pieces so the filling remains easy to scoop or pipe into the egg whites.
Spoon the turkey and yolk mixture back into the centers of the egg whites. For a more polished look, you can use a piping bag with a large open tip, though a simple spoon works perfectly for a rustic, home-cooked feel. Fill them generously so the mixture mounds slightly over the top of the egg.
Sprinkle the remaining chives and a little extra smoked paprika over the top of each egg. If you are using turkey bacon, add a small crispy piece to each one for an extra layer of texture. Chill the eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.
