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Prepare yolk mixture as directed; refrigerate separately from whites up to 24 hours. Fill egg white halves with yolk mixture just before serving. Top with bacon and remaining chives.
Place eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat if using electric range. If using a gas range, turn off the heat. Let eggs stand 20 min. Add eggs immediately to bowl of ice water. Let stand until completely cooled, changing water as necessary. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.