1/2 tsp. baking soda
5 slices bacon
3 tbsp. maple syrup
1/4 c. mayonnaise
1 tsp. white wine vinegar
1 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper
Paprika, for serving
Chopped chives, for serving
Place eggs in a large saucepan and cover with cold water and the baking soda. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel. Meanwhile, arrange bacon in a medium skillet and cook over medium until crisp on the first side, about 6 minutes. Reduce heat to medium-low and brush bacon with maple syrup. Flip and brush other side, then continue cooking until crisp on second side. Transfer to a plate and let cool completely. Halve eggs lengthwise and scoop yolks into a medium bowl, then mash yolks with the back of a fork. Stir mayonnaise, vinegar, and mustard into yolks until smooth. Crumble three slices of cooked bacon and stir into the egg mixture. Season with salt and pepper. Using a small cookie scoop, scoop mixture into each egg. Crumble the remaining 2 slices of bacon over the eggs. Dust with paprika and sprinkle with chives before serving.