To hard boil the eggs, place them in a large saucepan and cover with cold water about an inch above the eggs. Bring to a rolling boil, then turn off the heat and cover the saucepan. Let the eggs steam this way for 12-14 minutes, then run under cold water.  Allow the eggs to cool for at least 15 minutes, then peel.  

Meanwhile, cook the bacon in a skillet until crispy, then drain and crumble.

Once the eggs have cooled, slice each one in half lengthwise. Carefully remove the yolks and put them in a medium bowl. Set the egg white halves aside for the meantime.

Mash the hard boiled egg yolks with a fork, then add the mustard, mayo, salt, pepper, hot sauce and 1 tablespoon of chives and mix very well, until you have a thick, creamy filling for the whites. 

Carefully spoon the yolk mixture into the egg white halves, about 1-2 tbsp per half or enough to overfill a little.

Sprinkle the smoked paprika over all the eggs, then top with the crumbled bacon and more chopped chives. Serve right away, or cover tightly with plastic wrap and store in the fridge until serving.  Enjoy!