Deviled Eggs with Bacon

Cook the Bacon - Add the bacon slices to a large skillet and turn the heat to medium. Cook until crispy, about 3 minutes per side. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, finely chop into smaller pieces.

Prepare the Eggs - Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the egg yolks.

Make the Filling - To the egg yolks, add 3 tablespoons of chopped bacon, mayonnaise, relish, mustard, vinegar, salt, and pepper. Mix until smooth.

Fill the Eggs - Transfer the mixture into a piping bag fitted with a large round tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.

Serve - Top with remaining chopped bacon and chives. Immediately transfer to a platter and serve or refrigerate.