Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat, then turn off the heat and cover the pan. Let the eggs sit undisturbed for 10 minutes, allowing them to cook evenly.
Transfer the eggs to an ice bath to stop the cooking process and make peeling easier. Let them sit for at least 5 minutes until completely cooled.
Gently tap each egg on the counter and peel off the shell under cold running water, revealing smooth, firm whites. Slice each egg in half lengthwise with a sharp knife, then carefully remove the yolks into a mixing bowl.
Mash the yolks with a fork, then add mayonnaise, Dijon mustard, smoked paprika, lemon juice, and a pinch of salt if desired. Mix until smooth and creamy, with a vibrant yellow color and a fragrant smoky aroma.
Using a spoon or piping bag, carefully fill each egg white half with the yolk mixture, creating a full, rounded appearance that’s smooth and inviting.
Sprinkle chopped chives over the filled eggs for a fresh green touch. Lightly dust the tops with additional smoked paprika for color, then drizzle a tiny amount of honey for a sweet, smoky contrast. Arrange on a platter and serve.
