• Add the eggs to a medium saucepot and fill it with enough water to cover the eggs by 1 inch. Set the saucepot over medium-high heat and bring the water to a boil.
• Once the water is boiling, cover the saucepot and turn off the heat. Let the eggs sit for 11 minutes then rinse them with cold water. Once the eggs are cooled, peel them then cut them in half lengthwise.
• Add the yolks to a small bowl and set the halved egg whites aside. Add the mayonnaise, yellow mustard and sweet relish to the bowl and mash to combine. Stir in half of the chopped chives and bacon crumbles pieces then taste and season the mixture with salt and pepper.
• Arrange the halved egg whites on a plate. Spoon the egg yolk mixture into each egg white. Garnish with the remaining chives, bacon crumbles and a sprinkle of paprika then serve.

Kelly's Notes:

• Older eggs are easier to peel than fresh eggs.
• Instead of spooning the mixture into each egg white half, use a plastic bag with a corner cut off to create a clean and precise presentation.
• You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and filling separately until you’re ready to serve.
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