Place eggs in a large saucepan in one even layer. Fill water so you've covered eggs completely, plus one inch. Place over medium high heat to get the water boiling. Once a rolling boil begins, turn off heat and cover. Keep covered for 15 minutes. In the meantime, prepare an ice water bath in a medium bowl. When eggs are done, transfer to water bath and keep them there for 15 minutes.
While eggs are chilling, we'll cook the bacon. Using kitchen shears, cut bacon into small pieces. Heat skillet over medium heat. Add cut bacon and cook until crispy, making sure to stir occasionally to help the bacon cook evenly. Once crispy, remove from heat and drain bacon on paper towels.
Once eggs have cooled, peel them to remove shells. Slice in half and gently squeeze sides of egg to release egg yolks. Place yolks in bowl of stand mixer. set aside egg whites.
Add mayo, mustard, blue cheese crumbles, salt, and ground pepper to bowl of stand mixer. Turn on mixer on low to blend ingredients. When completely combined, turn speed up to medium-low to whip yolk mixture for 20 seconds MAX. Do not overmix or the proteins will break down and make the mixture soggy.
Add yolk mixture to a pastry bag. Cut end of pastry bag and squeeze bag to fill egg whites. Top each egg with bacon, blue cheese crumbles, and diced chives. Sprinkle each egg with a little bit of smoked paprika. Serve immediately.