Smoky Deviled Eggs

Method

1. Place the eggs in a single layer in a large pot and cover with cold water by 1 inch.
2. Bring the water to a full boil over high heat, then immediately turn off the heat, cover the pot, and let the eggs sit in the hot water for exactly 11 minutes.
3. While the eggs sit, fill a large bowl with ice and cold water to make an ice bath.
4. Using a slotted spoon, transfer the eggs directly into the ice bath and let them cool for at least 10 minutes; this stops the cooking and makes them much easier to peel.
5. Peel the eggs under a thin stream of cool running water, starting at the wider bottom end where there is usually an air pocket.
6. Slice each peeled egg in half lengthwise and gently pop the yolks out into a mixing bowl, placing the empty whites cut-side up on a serving platter.
7. Mash the yolks with a fork until no large lumps remain.
8. Add the mayonnaise, mustard, vinegar, smoked paprika, hot sauce, salt, and pepper to the mashed yolks and stir until completely smooth and creamy.
9. Taste the yolk mixture and adjust salt or hot sauce as needed.
10. Spoon the yolk mixture back into the egg white halves, or transfer it to a zip-top bag, snip off one corner, and pipe it in for a neater look.
11. Sprinkle each deviled egg with a little extra smoked paprika, the crumbled bacon, and chopped chives.
12. Refrigerate for at least 30 minutes before serving so the filling firms up slightly.