Bring a large pot of water to a rolling boil. Gently lower the eggs into the water and boil for 14 minutes.

Transfer the boiled eggs immediately to an ice water bath and let them sit for 10 minutes to cool before peeling.

Cook the uncooked beef strips in a skillet over medium heat until crispy. Drain on a paper towel and chop into small bits.

Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a medium mixing bowl.

Mash the egg yolks with a fork until powdery. Add the mayonnaise, Dijon mustard, and finely diced jalapeños. Mix until smooth and creamy.

Fold half of the crispy beef bits into the egg yolk mixture.

Transfer the filling to a piping bag or a zip-top bag with the corner snipped off, and pipe the mixture evenly into the egg white halves.

Garnish each deviled egg with the remaining crispy beef bits, smoked paprika, and chopped chives. Serve immediately or chill until ready to eat.