Place eggs in a saucepan and cover with cold water. Bring to a boil, cover, remove from heat, and let sit for 10–12 minutes.

Transfer eggs to an ice bath and cool completely. Peel once cooled.

Cook bacon in a skillet until crisp. Drain on paper towels and crumble.

Slice eggs in half lengthwise and remove yolks into a mixing bowl.

Mash yolks until smooth. Add mayonnaise, Dijon mustard, vinegar or lemon juice, garlic powder, salt, and pepper. Mix until creamy.

Fold in bacon and chopped chives, reserving some for garnish.

Spoon or pipe the mixture into the egg white halves.

Garnish with extra bacon and chives. Chill or serve immediately.