Smoked Paprika Deviled Eggs

Place eggs in a large pot and cover with cold water by 1 inch. Bring to a rolling boil over high heat.

Once boiling, remove from heat, cover, and let stand 12 minutes.

Meanwhile, prepare an ice bath. Transfer eggs to ice bath and let cool 10 minutes.

Peel eggs under running water. Pat dry with paper towels.

Slice eggs in half lengthwise. Carefully remove yolks and place in a medium bowl.

Arrange egg white halves on a serving platter.

Mash yolks with a fork until smooth. Add mayonnaise, Dijon mustard, pickle juice, smoked paprika, garlic powder, cayenne, salt, and black pepper.

Mix until creamy and smooth. Taste and adjust seasoning as needed.

Transfer filling to a piping bag or zip-top bag with corner snipped off.

Pipe filling into egg white halves, creating a decorative swirl.

Sprinkle with additional smoked paprika. Garnish with fresh chives and bacon bits if desired.

Refrigerate at least 30 minutes before serving. Best served within 24 hours.