Place eggs in a single layer in a saucepan and cover with cold water.

Bring to a boil over medium heat. Once boiling, reduce to low, cover, and cook for 1 minute. Remove from heat and let sit covered for 14 minutes.

Drain and rinse eggs under cold water for 1 minute.

Crack and peel eggs under cold running water. Pat dry, then slice each egg in half lengthwise. Separate yolks into a food processor bowl; arrange whites on a serving plate.

To the yolks, add mayo, vinegar, mustard, salt, pepper, smoked paprika, and a few bacon bits. Process until smooth, about 30 seconds.

Transfer mixture to a zip-top bag. Cut a small tip off one corner and pipe the filling into each egg white half evenly.

Garnish with sliced chives, remaining bacon bits, and a sprinkle of smoked paprika. Serve immediately.