Add eggs to the pot and pour cold water into it. Add just enough water to cover the eggs.

Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat.

Let eggs sit in the hot water, covered with a lid, for 10-13 minutes.

While eggs are cooking, prepare a bowl for shocking the eggs. Fill a large mixing bowl with cold water and add a couple of cups of ice.

After eggs are done, use a slotted spoon to transfer the eggs into the ice bath. Let the eggs cool down for 5-10 minutes.

The best way to peel the eggs is to make sure the shell is cracked into small pieces all around the egg. Tap the egg on the counter, then on the bottom, then on the sides.

Lay the egg down and gently roll it on the counter with your palm to crack the shell into many tiny pieces.

Use a sharp knife to cut peeled eggs in half, length-wise. Gently take the egg yolks out of the egg whites.

Add all the yolks into a mixing bowl and break them up with a fork until no lumps remain. Mix yolks with mayonnaise, Dijon mustard, pickle juice, bacon bits, chives, salt, and pepper until smooth.

Transfer the egg yolk mixture into a piping bag.

Lay all egg whites cut side up and use the piping bag to fill each cup generously.

Top off filled eggs with some more bacon bits and chives.