Place egg in a pot and cover with water. Bring to a boil for 2-3 minutes.

Remove from heat place a lid on and let sit for 20 minutes. Drain the hot water and run eggs under cold water.

Heat a skillet on medium heat and add chopped bacon. Cook for 3-5 minutes or until crispy. Remove bacon to a paper towel to drain and set aside.

Peel eggs and slice eggs lengthwise. Scoop out the yolks and place them in a small bowl. Using the back of a fork, mash the yolks until they are crumbled.

Add in the mayonnaise, chipotle, smoked paprika, salt, and pepper. Mix until combined.

Put the mixture into a Ziplock baggie, push all the filling into the corner. Snip the corner off, squeeze the filling into the eggs.

Top with bacon and parsley.