Add the eggs into a saucepan, fill with water, just enough to cover the eggs, heat with a high heat

Once it comes to a boil, place a lid on the saucepan, and turn off the heat, let the eggs sit for exactly 10 minutes to end up with perfectly hard-boiled eggs

In the meantime, cut the potatoes (peeled) into rounds that are 1/2 inch thick (1.25 cm), then add them into a stockpot, all in a flat layer, and fill with water, just enough to cover the potatoes, then season generously with salt, add in the bay leaf, and heat with a high heat

While the potatoes are cooking, move back to the eggs, after letting them sit for exactly 10 minutes and they're hard-boiled, transfer them into a bowl with iced water

Once they're cool enough to handle, peel the eggs, and then cut each one vertically into 3 evenly sized pieces

About 15 to 20 minutes after turning on the heat on the potatoes, and they are just cooked through (you can always pierce them with a toothpick; you want them al dente, otherwise they will start to break apart), transfer the potatoes (using a slotted spoon) into a dish with paper towels

To assemble the dish, place some of the slices of potato into a serving dish, all in a single layer, then season with salt, pepper, and a dash of paprika, then place a piece of hard-boiled egg over each potato, and season with salt, pepper, and a dash of paprika, then drizzle everything with a kiss of olive oil, and top off with chopped chives, enjoy!