Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil, cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath to stop cooking and make peeling easy.

Cook the bacon: While the eggs cook, fry bacon until deeply golden and crisp. Drain on paper towels and chop into small pieces, reserving a few whole crumbles for garnish.

Peel and halve: Once eggs are cool, peel and slice lengthwise. Scoop out yolks into a medium bowl and set whites on a serving plate.

Make the filling: Mash yolks with a fork until crumbly. Add mayonnaise, mustard, apple cider vinegar, smoked paprika, salt, and pepper. Stir until smooth and creamy.

Fold in bacon and herbs: Stir most of the chopped bacon and the chopped chives into the yolk mixture, saving some for sprinkling on top. Taste and adjust seasoning; a squeeze of lemon will make the flavors pop.

Fill the whites: Pipe or spoon the yolk mixture back into the egg white hollows.

Garnish and serve: Finish with a small bacon crumble, a light dusting of smoked paprika, and a few snipped chives. Serve at room temperature for the best texture.