Place the fresh large eggs in a pot and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat, cover the pot and let sit for 10-12 minutes. Transfer the eggs to ice water for at least 5 minutes to cool.

Cook the thick-cut bacon in a skillet over medium heat until crispy and golden brown, about 8-10 minutes. Drain the excess fat on a paper towel, reserving a few pieces for garnish and chopping the rest for the filling.

Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a bowl and mash until smooth. Mix in the mayonnaise, mustard, vinegar, and sugar, then fold in the chopped bacon.

Fill each egg white half with the creamy bacon filling using a spoon or piping bag for an attractive mound.

Garnish each filled egg with reserved crispy bacon, a sprinkle of smoked paprika, and chopped chives for visual appeal.

Chill in the refrigerator for at least 30 minutes before serving to meld the flavors.