While the eggs "cook" off the heat, prep a bowl with cold water and plenty of ice. Once the timer goes off, tuck those eggs into their chilly bath for 10 minutes. This stops the cooking and makes the shells slide right off!

Gently peel the eggs and slice them lengthwise. I love seeing that bright center! Pop the yolks into a mixing bowl and set your whites on a platter. If they slide around, a little damp paper towel under them helps keep them steady.

Mash those yolks with a fork until fine. Now, stir in the 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, and ¼ teaspoon smoked paprika. Whisk it until it’s smooth and dreamy. Taste it! Does it need a pinch of Salt and black pepper? Trust your palate here.

Spoon the filling into a zip-lock bag and snip the corner. Pipe a generous swirl into each egg white. To finish, I like to give them a "snowfall" of extra smoked paprika and a sprinkle of Fresh chives. If you're feeling fancy, add those cooked bacon crumbles!