Add olive oil and garlic to a small pan over medium low heat. Fry garlic, stirring constantly, until the garlic is pale golden (careful not to overcook!). Remove to a paper towel lined plate and season with a little pinch of salt. Set fried garlic aside to cool. Save garlic oil for future cooking, it's so flavorful!
Cut hard boiled eggs in half and carefully scoop out the yolks into a fine mesh sieve.
Press the yolks through the sieve into a bowl. Add in mayo, lemon zest, lemon juice, dijon, and smoked paprika.
Finely mince fried garlic (reserving a few pieces for garnish). Fold garlic and Calabrian chiles into the yolk mixture. Season to taste with salt and pepper.
Carefully rinse the egg whites and dry with a paper towel to remove any extraneous egg yolk bits.
Transfer filling to a piping bag, or ziplock bag.
Pipe filling into egg whites. You can make these ahead up to this point and refrigerate until ready to serve.
Garnish with remaining fried garlic, Aleppo pepper, chives and a drizzle of olive oil.