Begin by placing the eggs in a pot, covering them with cool water. Bring to a boil, then let sit covered for 10–12 minutes. Transfer to an ice bath for 5 minutes.

Once cooled, gently peel the eggs under running water. Slice each egg in half and separate the yolks into a bowl. Mash yolks until smooth, then mix in mayonnaise, Dijon mustard, vinegar, and sugar.

Chop the crispy bacon, reserving some for garnish. Fold the bacon into the yolk mixture.

Fill each egg white half with the yolk mixture, mounding slightly above the edges.

Garnish with reserved bacon, then sprinkle with smoked paprika and chives if using.

Cover and chill for at least 30 minutes before serving.