Step 1

Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.

Step 2

Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.

Step 3

Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.