Creating Bacon Deviled Eggs is straightforward. Follow these simple steps to make mouthwatering bites:

1. Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes.
2. Cook the Bacon: In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and place on a paper towel to drain excess grease. Once cool, chop them into small pieces.
3. Cool the Eggs: After the eggs finish cooking, transfer them to a bowl of ice water to cool for about 5 minutes. This makes peeling easier.
4. Peel the Eggs: Once the eggs are cool, gently tap them on a hard surface and peel off the shells under running water if needed.
5. Cut the Eggs: Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
6. Mix Filling: Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, half of the chopped bacon, salt, and pepper. Mix until creamy and well-combined.
7. Fill the Eggs: Using a spoon or pastry bag, fill each egg white half with the yolk mixture.
8. Garnish: Sprinkle the remaining chopped bacon on top of the filled eggs. Dust with paprika and, if desired, add chopped chives or green onions for extra flavor.
9. Serve: Arrange the Bacon Deviled Eggs on a serving platter and serve immediately.