Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat. When the water reaches a rolling boil, cover the pot, remove from heat, and let sit for 10–12 minutes.

Drain and immediately transfer eggs to an ice bath. Let them chill for 5–10 minutes.

While eggs cool, cook the bacon until crisp, preferably by baking it at 400°F on a lined sheet for 15–20 minutes. Once crisp, drain on paper towels and crumble when cool, reserving a tablespoon of crumble for garnish.

Peel the eggs and slice them in half lengthwise. Carefully lift out the yolks and place them in a medium bowl. Arrange the whites on a serving platter.

Mash the yolks with a fork and add mayonnaise, sour cream, mustard, relish, vinegar, smoked paprika, salt, and pepper. Stir until velvety smooth.

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

Pipe the filling into the egg whites using a piping bag or simply spoon it in.

Sprinkle with smoked paprika, chives, and the reserved bacon crumbles. Serve at room temperature or slightly chilled.