Hard-boil the eggs by placing them in a single layer in a saucepan and covering with cold water by an inch. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes. Drain and transfer eggs to an ice bath to stop cooking.

While the eggs rest, fry bacon in a skillet over medium heat until deeply golden and crisp. Transfer to a paper towel-lined plate to drain and chop into small pieces.

Carefully peel cooled eggs and slice each egg in half lengthwise. Pop out the yolks into a medium bowl and arrange egg whites on a serving platter.

Mash the yolks with a fork until smooth, then mix in mayonnaise, Dijon mustard, apple cider vinegar, chopped pickles, smoked paprika, salt, and pepper. Adjust taste, adding honey if necessary.

Fold in most of the bacon into the yolk mixture, reserving a teaspoon or two for topping.

Spoon or pipe the yolk mixture back into the egg white halves. Garnish with reserved bacon pieces, smoked paprika, and chives or parsley.

Chill for at least 15 minutes before serving.