Place eggs in a saucepan in a single layer and cover with cold water by 1 inch.

Bring to a rolling boil over high heat.

Once boiling, remove from heat, cover, and let sit for 10–12 minutes.

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

Peel cooled eggs and slice in half lengthwise.

Scoop yolks into a bowl and arrange egg whites on a platter.

Mash yolks until smooth, then mix in mayo, Dijon, vinegar, sugar, salt, and pepper.

Stir in most of the crumbled bacon, reserving some for topping.

Spoon or pipe yolk mixture into egg white halves.

Garnish with remaining bacon, smoked paprika, and chives.

Chill for at least 30 minutes before serving.