Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover and remove from heat. Let sit for 10-12 minutes.

Transfer the eggs to an ice bath to cool for about 5 minutes, then peel the eggs.

Slice the peeled eggs in half lengthwise and remove the yolks into a mixing bowl.

Add mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, black pepper, chives, and crumbled bacon to the yolks. Mash together until smooth.

Transfer the filling to a piping bag and pipe it back into the egg whites.

Sprinkle the filled eggs with paprika and additional chives for garnish.

Serve immediately or refrigerate until ready to serve.