Place eggs in a single layer in a medium-sized saucepan and cover with about 1-2 inches of cold water.

Bring water to a boil and then immediately move saucepan off of heat and cover it.

Let the saucepan sit for 12 minutes before you drain water and run cold water over the eggs to immediately stop cooking.

While eggs are cooking, pre-heat oven to 375 degrees and mix 1 C kale leaves with olive oil in a small bowl.

Place kale on a foil-lined baking sheet and sprinkle with sea salt.

Bake at 375 degrees for 10-13 minutes, until kale is crisp.

Once eggs have cooled a bit, peel them and then slice them in half lengthwise.

Scoop out yolks and place in a medium-sized bowl. Add mayonnaise, dijon mustard, finely chopped kale, red hot pepper flakes, and paprika and stir until combined.

Scoop egg yolk mixture back into egg whites.

Top deviled eggs with crumbled bacon, crumbled baked kale, and chopped chives.