Place the eggs in a single layer in a medium saucepan and cover them with at least an inch of cold water. Bring the water to a full rolling boil over high heat. Once the water reaches a boil, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes.
While the eggs are sitting, prepare a large bowl filled with cold water and plenty of ice. Once the 12 minutes are up, use a slotted spoon to carefully transfer the eggs from the hot water into the ice bath. Let them cool completely for at least 10 minutes, as this ensures the shells will be easy to peel.
Gently tap the eggs on a hard surface to crack the shells, then peel them under cool running water. Pat the eggs dry with a paper towel to remove any excess moisture. Slice each egg in half lengthwise and carefully remove the yolks, placing them into a small mixing bowl while setting the whites aside on a serving plate.
Use a fork to mash the egg yolks until they are fine and crumbly. Add the mayonnaise, mustard, vinegar, salt, and pepper to the bowl. Stir the mixture vigorously until it is completely smooth and creamy. You can taste the mixture at this point and adjust the salt or mustard to suit your personal preference.
Spoon the yolk mixture back into the egg white halves, or use a piping bag with a star tip for a more professional look. Sprinkle the tops with smoked paprika and fresh chives. For an extra savory crunch, top each egg with a small piece of crumbled turkey bacon. Chill in the refrigerator until you are ready to serve.
