Begin by boiling a pot of water over medium-high heat. Once boiling, gently add 6 large eggs and cook for about 10-12 minutes.

Transfer the eggs to an ice bath for 5 minutes to cool and stop the cooking process.

Once cool, peel the eggs and slice them in half lengthwise. Place the yolks in a mixing bowl and set the egg whites aside.

Mash the yolks until smooth and grainy to create a base for the filling.

Add shredded cheddar cheese, diced precooked chicken, bacon bits, ranch dressing mix, and mayonnaise to the yolks. Mix until fully combined.

Fill the egg white halves with the creamy chicken mixture until mounded on top.

Dust filled eggs with paprika for color and flavor before serving.