Start by placing the eggs in a pot and covering them with cold water, ensuring about an inch of water above the eggs. Bring the water to a rapid boil over medium-high heat, then turn off the heat once boiling. Cover the pot and let the eggs sit undisturbed for exactly 12 minutes.

Carefully transfer the eggs to an ice bath by placing them in a bowl filled with ice and cold water. Allow them to sit for about 5–10 minutes.

Gently crack and peel the eggs under running water. Slice each egg in half lengthwise and use a small spoon to scoop out the yolks into a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, smoky paprika, salt, and pepper until smooth.

Finely chop fresh chives and gently fold them into the yolk mixture using a spatula. Maintain a light and airy texture.

If your filling appears too runny, chill it in the fridge for about 10 minutes. Use a piping bag or a spoon to fill each egg white half with the yolk mixture.

Sprinkle a light dusting of smoky paprika over the filled eggs and add chopped chives for garnish. Your deviled eggs are now ready to serve!