Place eggs in a single layer in a saucepan and cover with cold water by at least one inch.
Bring to a rolling boil, then immediately cover the pan and remove it from the heat.
Let the eggs stand for 10-12 minutes.
Transfer to an ice bath to cool completely.
While the eggs cook, fry the bacon in a skillet over medium heat until crisp.
Transfer to a paper towel-lined plate to drain excess fat, then finely crumble.
Once cooled, carefully peel the hard-boiled eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl.
To the bowl with the egg yolks, add the mayonnaise, dry mustard, ground cumin, and most of the crumbled bacon (reserve a little for garnish). Mash with a fork until smooth and creamy.
Season with salt and pepper to taste.
Spoon or pipe the yolk mixture evenly into the egg white halves.
Garnish with a sprinkle of smoked paprika and the reserved crumbled bacon.
Serve immediately or chill until ready.
Add a dash of hot sauce or a tablespoon of finely chopped chives to the yolk mixture for an extra kick of flavor.
