1. Place the eggs in a pot and cover with cold water.

2. Bring the water to a boil over medium-high heat.

3. Once boiling, remove from heat and cover for 12 minutes.

4. Transfer the eggs to a bowl of ice water to cool for 5 minutes.

5. Peel the eggs and slice them in half lengthwise.

6. Remove the yolks and place them in a bowl.

7. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until creamy.

8. Fold in the crumbled bacon.

9. Spoon or pipe the yolk mixture back into the egg whites.

10. Garnish with chopped chives and additional bacon if desired.