Begin by placing your eggs in a pot and covering them with cold water. Turn the heat to medium-high and bring the water to a rapid boil. Once boiling, cover the pot and reduce the heat to low, allowing the eggs to cook for 9 to 12 minutes.

Once the eggs are cooked, promptly transfer them to an ice bath using a slotted spoon. Let them sit in the ice water for at least 5 minutes to halt the cooking process.

After they've sufficiently cooled, gently crack the shells of your eggs by tapping them on a hard surface. Peel each egg under running water.

Slice each peeled egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Combine the yolks with mayonnaise, Dijon mustard, and smoky paprika.

Taste the yolk mixture and season generously with salt and pepper. Fold in finely chopped fresh chives.

Using a piping bag or a spoon, carefully fill each egg white half with the creamy yolk mixture.

Lastly, place the filled deviled eggs on a platter and refrigerate until ready to serve.