Boiling The Eggs
Add eggs to saucepan and fill with cold water to about an inch or so above where the eggs lay
Over high heat, bring to a full boil.
Remove immediately, covering with a lid and let stand for 8 to 9 minutes.
Pour the hot water into the sink and shake the eggs back and forth in the saucepan as this will crack the eggs quite nicely.
Place the pan full of eggs back in the sink and run the coldest water you can for about 5 minutes.
Remove the eggs from the water, dumping the water down the drain when done.
Peel the eggs and place to the side
Alternatively, you can place the eggs into an ice bath in a bowl to avoid running the water for so long.
The Filling And Building
Cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Reserve 1 tablespoon fat.
Slice each egg in half lengthwise with paring knife.
Wipe knife after each slice.
Transfer yolks to bowl; arrange whites on serving platter.
Mash yolks with fork until no large lumps remain.
Add mayonnaise and mustard and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes.
Add reserved bacon fat, chives, vinegar, salt, and cayenne and mix until fully incorporated.
Stir in three-quarters of bacon.
Here you have two options. Either use a spoon or the method I prefer, transfer yolk mixture to a resealable plastic bag.
Press mixture into 1 corner and twist top of bag to push mixture into bag corner.
Using scissors, snip ½ inch off filled corner.
Squeezing bag, distribute yolk mixture evenly among egg white halves.
Sprinkle each egg half with remaining bacon and serve...OR
Place 1 chive lengthwise on the filled egg.
Place 3 chives widthwise on the filled egg...this will appear as laces on a football.