1 - Put eggs in a medium saucepan without crowding. Cover by 2in with water at room temperature and heat. When water boils, turn off the heat, cover the pan and let them rest for 12 minutes for medium cooked boiled eggs or 15 minutes for a hardboiled egg. Drain eggs, tap to break the shells, and remove them.

2 - Meanwhile, cut sliced bacon into small chunks and put them in a medium skillet. Cook over medium heat until golden and crispy. Drain bacon bits on a paper towel and set them aside.

3 - Dice the eggs and place pieces in a large bowl.

4 - Add red onion, mayonnaise, mustard, paprika, and pepper and stir gently to avoid turning into a purée. Add bacon and chives (keep some to use at the end).

5 – Refrigerate salad for at least 1 hour. Top with reserved bacon and chives and serve.