Start by placing the 12 large eggs in a large pot and cover them with cold water, about an inch above the eggs. Bring the water to a vigorous boil over medium-high heat.

Once boiling, cover the pot with a lid, remove it from heat, and let the eggs sit for 12 minutes.

Carefully transfer the eggs into a bowl filled with ice water using a slotted spoon. Allow the eggs to sit in the ice water for at least 5 minutes.

Once the eggs are cool, gently tap each egg on the countertop to crack the shell. Start peeling from the wide end under running water if necessary.

Slice each peeled egg in half lengthwise and carefully separate the yolks from the whites. Place the yolks in a mixing bowl.

Add ½ cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon vinegar, 1 teaspoon Worcestershire sauce, and spices to the yolks. Mix until smooth and creamy.

If desired, fold in the 2 tablespoons of finely chopped crispy bacon into the yolk mixture, reserving some for garnish.

Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture.

Sprinkle the tops of the stuffed eggs with a dash of smoked paprika for color and flavor. Add the reserved crumbled bacon and garnish with 2 tablespoons of finely chopped chives or green onions if using.

Cover the platter with plastic wrap or transfer the deviled eggs to an airtight container and refrigerate for at least 30 minutes before serving.