Place the eggs in a large pan and bring to a roaring boil, when it has, allow to boil for 1 minute then turn off the heat, place a lid on the pan and let the eggs sit in the hot water for 15 minutes. Then run the eggs under cold water until cold to prevent the cooking. To peel the eggs give them a wrap on the counter then gently roll them on the counter with the palm of your hand to crack the shell. The shell will easily peel away. Run under cold water to remove any small fragments of shell that remain then place on a plate lined with a paper towel to remove moisture.

When all eggs have been shelled, split in half legthways, place the whites on a serving platter and the yolks into a mixing bowl.

To the yolks add mayonnaise,mustard, paprika, butter and season to taste with salt. Using an electric hand mixer, mix until combined add 1 teaspoon of recently boiled water, then beat again until a smooth velvety mixture is achieved. Add the 2/3 of the chopped bacon and fold into the mixture. Taste to check for seasoning.

Fill a piping bag fitted with a star nozzle with the mixture and pipe a rosette of filling into the hollow of the awaiting egg whites on the platter. Sprinkle with remaining bacon and chopped chives and dust with a little extra paprika.