In a large pot, cover the eggs with cold water and bring to a boil. Remove from heat, cover, let sit for 15 minutes. Submerge the eggs in ice water until cooled, then peel.

While the eggs are cooling, fry the bacon in a pan until crispy. Drain on a plate covered with paper towels, then crumble 4 of the pieces, reserving one piece.

Peel the eggs and slice in half length-wise. Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard, and mix well with a spoon. Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. Cover loosely with plastic wrap and refrigerate until serving.