Place your eggs in a single layer in a medium saucepan and cover them with cold water by at least an inch. Bring the water to a full boil over high heat, then immediately remove the pan from the heat, cover it with a lid, and let the eggs sit for 12 minutes to achieve the perfect hard boil.
Prepare an ice bath while the eggs are sitting. Once the timer goes off, transfer the eggs to the ice water and let them cool completely for about 10 minutes. Gently crack the shells and peel the eggs under cool running water, then pat them dry with a paper towel.
Slice each egg in half lengthwise and carefully remove the yolks into a small mixing bowl. Place the egg white halves on a serving platter. Use a fork to mash the yolks until they are fine and crumbly. Add the mayonnaise, mustard, vinegar, salt, and pepper, stirring until the mixture is silky and combined.
Spoon the yolk mixture back into the centers of the egg whites. For a more professional look, you can use a piping bag with a star tip to swirl the filling into the cavities. Ensure the filling is distributed evenly among all 12 halves.
Dust the tops of the eggs with a light sprinkle of smoked paprika. Top each egg with a pinch of finely chopped chives and the crumbled turkey bacon. Serve immediately or chill in the refrigerator until your guests arrive.
