Place your eggs in a single layer in a medium saucepan and cover them with at least an inch of cold water. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes.
While the eggs are sitting, prepare a bowl with cold water and plenty of ice. When the timer goes off, transfer the eggs immediately to the ice bath using a slotted spoon. Let them cool completely for about 5 to 10 minutes. This stops the cooking process and makes the eggs much easier to peel. Gently crack the shells and peel the eggs under cool running water.
Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them into a small mixing bowl. Set the whites aside on a serving platter. Mash the yolks with a fork until they are fine and crumbly. Add the mayonnaise, mustard, vinegar, salt, and pepper. Mix until the filling is completely smooth and creamy.
Spoon the yolk mixture back into the egg white halves. For a more polished look, you can use a piping bag with a star tip to fill the eggs. Once filled, sprinkle the tops with a bit of smoked paprika. Top each egg with a small piece of crispy turkey bacon and a sprinkle of fresh chives before serving.
