Step 1
Place eggs in a saucepan and cover with cold water by about an inch. Bring to a boil over medium-high heat then lower to a gentle simmer and cook for 9 to 10 minutes to achieve firm but creamy yolks. Immediately transfer eggs into an ice bath and chill for at least 5 minutes so the shells peel off easily.

Step 2
Crack the cooled eggs and gently peel starting from the wider end which usually has an air pocket for easier release. Slice each egg lengthwise with a sharp knife to create tidy halves.

Step 3
Using a small spoon pop the yolks into a medium mixing bowl. Add avocado mayonnaise Dijon mustard lemon juice garlic powder salt pepper and the chopped chives directly on top of the yolks. With a sturdy fork or potato masher mash and blend thoroughly until the mixture is velvety smooth with no lumps remaining. Taste and adjust seasoning.

Step 4
Use a teaspoon to gently mound the filling back into each egg white

Step 5
Sprinkle each filled egg generously with crisp crumbled bacon and dust lightly with smoked paprika. Add an extra pinch of fresh chives to enhance color and bring freshness.