Slice the hard-boiled eggs ¾ of the way up towards the top pointy end and gently remove the yolks and place them into a medium-size bowl and the whites on your serving dish, hole side up.
Add the yolks, mayonnaise, mustards, vinegar, hot sauce, salt, and pepper to a food processor and process at high speed until smooth.
Fold all but 1 tablespoons of the bacon into the egg yolk filling mixture until combined.
Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
Garnish with remaining chopped bacon, and chives.
Chef Notes:Make-Ahead: You can make these up to 1 day ahead of time.How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.Try finely mincing some bread and butter pickles and adding them to the yolk filling along with the baconBe sure your yolks are all the way cooked through.You can also mash the egg yolks using a fork and then mixing in the ingredients if you do not have a food processor.Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.You may need to slice a small part of the bottom of the egg whites to help balance them and stop them from rocking back and forth.