Hard-boil the eggs, then let them cool.

Peel the eggs and slice them in half lengthwise.

Remove the yolks and place them in a mixing bowl.

Mash the yolks with mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and black pepper until smooth.

Stir in fresh chives and crumbled bacon.

Spoon or pipe the filling back into the egg whites.

Sprinkle with paprika and garnish with additional chives.