Place the eggs in a single layer in a saucepan.

Cover with cold water by 1 inch and bring to a rolling boil over high heat.

Once boiling, remove the pan from the heat and cover. Let stand for 10–12 minutes.

Drain the water and transfer the eggs to an ice bath for 5 minutes.

Peel the cooled eggs carefully.

Slice the eggs in half lengthwise.

Scoop out the yolks and place them into a bowl. Arrange the egg whites on a platter.

Mash the yolks with a fork until smooth.

Add mayonnaise, Dijon mustard, and apple cider vinegar.

Stir in sugar, salt, and pepper until creamy.

Fold in most of the crumbled bacon, reserving some for garnish.

Spoon or pipe the yolk mixture back into the egg white halves.

Garnish with remaining bacon, smoked paprika, and chives.

Chill for at least 30 minutes before serving.