Cook the eggs. Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a gentle boil, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath for at least 10 minutes to stop the cooking and make peeling easier.

Cook the bacon. While the eggs cool, cook bacon in a skillet over medium heat until crisp. Drain on paper towels. Reserve about 1–2 teaspoons of the bacon fat. Once cool, crumble the bacon into small pieces.

Peel the eggs. Gently crack the shells and peel under running water to help remove stubborn bits. Pat eggs dry so the filling sticks later.

Halve and separate. Slice eggs lengthwise. Pop the yolks into a bowl and place the whites on a platter or deviled egg tray.

Make the filling. Mash yolks with a fork until fine. Stir in mayonnaise, Dijon, vinegar, garlic powder, onion powder, a pinch of salt, a few grinds of pepper, and the reserved bacon fat. Mix until smooth and creamy. Taste and adjust seasoning.

Fold in bacon. Reserve a bit of bacon for topping, then fold the rest into the filling so every bite gets some crunch.

Fill the whites. Spoon or pipe the filling into the egg white halves. If using a bag, snip off a corner and squeeze in a spiral for a clean look.

Finish and garnish. Top with the reserved bacon crumbles. Dust lightly with paprika and sprinkle with chives or green onions if you like.

Chill before serving. Refrigerate for at least 30 minutes to help the flavors meld and the filling set.