1. Cook the Eggs: Place eggs in a single layer in a saucepan and cover with water by 1-2 inches. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let stand for 12 minutes. Transfer eggs to a bowl of ice water and cool completely, about 5 minutes. Peel the eggs and halve them lengthwise. Carefully remove the yolks and place in a separate bowl.
2. Prepare the Bacon: While the eggs are cooking, lay the bacon strips in a single layer on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 15-20 minutes, or until crispy. Drain on paper towels and then finely chop.
3. Make the Filling:Mash the yolks with a fork until smooth. Stir in mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper. Mix until well combined and creamy. Fold in half of the chopped bacon into the yolk mixture.
4. Assemble the Deviled Eggs: Spoon or pipe the yolk mixture into the egg white halves. Sprinkle with the remaining chopped bacon, a dash of paprika, and chives for garnish.
5. Chill and Serve: Refrigerate the deviled eggs for at least one hour to allow flavors to meld. Serve chilled.
