Begin by placing large, fresh eggs in a pot and covering them with cold water. Bring the water to a rolling boil over medium-high heat, then cover the pot and reduce the heat to low. Let the eggs simmer for 10 to 12 minutes. Once done, transfer the eggs to an ice bath for about 5 minutes.

Once the eggs are cool, carefully peel them and slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl. Mash the yolks until smooth, then mix in mayonnaise, Dijon mustard, vinegar, and sugar.

Crisp up thick-cut bacon in a skillet over medium heat until perfectly golden and crunchy, about 5 to 7 minutes. Drain the bacon on paper towels, chop it into small pieces, and reserve some for garnish.

Fold the chopped bacon into your yolk mixture, ensuring even distribution. Spoon or pipe the yolk mixture into each half of the egg whites.

Sprinkle a dash of smoked paprika and chopped chives over each filled egg. Refrigerate the assembled Bacon Deviled Eggs for at least 30 minutes before serving.