Start by placing the eggs in a pot and covering them with cold water. Bring the water to a boil over medium heat.

Once boiling, cover the pot and remove it from the heat. Let the eggs sit for 10-12 minutes.

While the eggs are cooking, fill a bowl with ice and water to create an ice bath.

After the time is up, drain the hot water from the pot and plunge the eggs into the ice bath for about 5 minutes until cool enough to handle.

Carefully slice each egg in half lengthwise and scoop out the yolks into a mixing bowl while setting the egg whites aside.

Mash the yolks until smooth, then mix in the mayonnaise and Dijon mustard.

Stir in the finely chopped bacon and chives, seasoning with salt and pepper to taste.

Carefully fill the egg whites with the yolk mixture. Use a piping bag for a decorative finish if desired.

Optionally, garnish with additional bacon and chives. Chill in the refrigerator before serving.