In a frying pan over medium-low heat, cook the bacon, stirring occasionally, until the fat renders and bacon becomes crispy, about 8 minutes. Transfer to paper towels to drain. Meanwhile, boil the eggs. Have a large bowl of ice water ready. Fill a large saucepan half full of water and bring to a boil over high heat. Using a slotted spoon, carefully add the eggs to the boiling water. Reduce the heat to medium so the water is at a gentle boil and cook the eggs for 11 minutes.
Using the slotted spoon, transfer the eggs to the ice water. Let sit for 10 minutes. Then gently crack each egg against a work surface, rolling it back and forth under your hand, to crack the shell finely all over. Peel off the shell. Cut each egg in half lengthwise. Using a spoon, scoop the yolks out of the egg whites into a bowl. Place the egg-white halves, hollow side up, on a serving platter. Add the mayonnaise, mustard, tomatoes, chives, vinegar, salt and pepper to the yolks and, using a fork, mash them to a smooth, fluffy paste.
Reserve 24 pieces of bacon for garnish and stir remainder of bacon into the egg mixture.
Spoon the yolk mixture into the egg-white halves, dividing it evenly and shaping it into a mound. Place a couple of pieces of diced, cooked bacon on top of the filling for garnish, then sprinkle with a pinch of paprika and serve. The eggs can be made and refrigerated for up to 8 hours in advance before serving.
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