Start by placing large eggs in a pot, covering them with cold water. Bring the water to a gentle boil over medium heat, then let the eggs cook for 9-12 minutes until hard-boiled.

Once the eggs are done boiling, promptly transfer them to an ice bath using a slotted spoon for about 5 minutes.

After the eggs have cooled, gently tap them on a hard surface to crack the shell. Peel each egg under running cold water.

Carefully slice each egg in half lengthwise and scoop out the yolks into a mixing bowl. Mash the yolks and combine them with mayonnaise, Dijon mustard, salt, and pepper until smooth.

Using a spoon or a piping bag, fill the egg white halves generously with the yolk mixture.

Dust the tops with paprika and optionally add chopped chives or crispy bacon bits just before serving.