Slice the hard boiled eggs in half lengthwise. Pop the egg yolks out into a bowl and place the egg whites on a serving platter, concave side up; set aside.

Chop the bacon into tiny pieces and set aside. Add bacon fat to egg yolks, if using.

Add mayonnaise, half the chives, mustard, lemon juice, 1/8 teaspoon paprika salt and a few grinds of pepper to the egg yolks. Mash with a fork or silicone spatula until smooth and all of the ingredients are well combined.

Use two spoons to scoop the egg yolk filling into the egg whites, mounding slightly. Top with chopped bacon and reserved chives. Bacon Deviled Eggs are ready to serve. You can refrigerate the eggs in an airtight container for up to 4 hours although the texture of the bacon will not be as good as it can be. If you want to make them ahead, prepare as above but do not top with bacon. Cook the bacon right before serving and then garnish the eggs and serve.

My Nana always dusted her deviled eggs with paprika and if you want to add an extra sprinkle of paprika, be our guest.