Boil the eggs

• Place the cold eggs in a saucepan with cold water.
• Bring to a boil and cook until hard-boiled.

Cook the bacon

• While the eggs cook, fry the bacon in a pan until crisp.
• Set aside on paper to drain.

Make the egg salad

• Peel and chop the eggs, whites included.
• Add the mayonnaise, Dijon mustard, salt and black pepper and mix.

Add bacon and chives

• Chop the bacon and add it to the bowl.
• Stir in the thinly sliced chives.

Prepare the pickles

• Halve the pickles lengthwise and scoop out the inside.
• Chop the scooped pickle flesh and mix it into the egg salad for extra pickle flavor.

Fill and garnish

• Pipe the egg salad into the hollowed pickle halves.
• Sprinkle with smoked paprika, bacon bits and chives.