Place eggs in a large pot and cover with cold water by about an inch. Bring to a boil over high heat.
Once boiling, remove from heat, cover the pot, and let sit for 12 minutes (this makes perfect hard-boiled eggs every time!).
Transfer eggs to an ice bath and let cool completely, about 10 minutes.
Peel the eggs carefully and slice each one in half lengthwise. Scoop out the yolks into a medium bowl.
Mash the yolks with a fork until they're nice and crumbly, then add mayo, mustard, relish, vinegar, and half the bacon.
Mix everything together until smooth and creamy. Season with salt, pepper, and paprika to taste.
Spoon or pipe the yolk mixture back into the egg white halves (I love using a piping bag for a fancy presentation!).
Top each egg with remaining crumbled bacon, a sprinkle of paprika, and fresh chives.
For extra holiday flair, add a few pomegranate seeds and tiny dill sprigs on top.
Refrigerate until ready to serve, up to 24 hours ahead!