Place eggs in a saucepan and cover them with cold water 1-inch above top of eggs.
Over medium-high heat, bring water to the boiling point then set the saucepan off heat.
Cover and let stand 20 to 25 minutes.
Immerse cooked eggs in cold water until they are not hot to the touch.
Peel eggs and cut them in half lengthwise.
Meanwhile, in a non-stick skillet over medium-high heat, cook bacon, turning often until bacon is crisp. Transfer bacon to a paper towel to drain. Finely crumble once cooled.
Remove yolks from eggs and place in a medium bowl. Mash yolks then stir in cheese, mayo, vinegar, chives, salt, and pepper.
Stir all but 2 tablespoons of bacon into yolk mixture. Spoon the yolk mixture into the egg whites in equal portions.
Garnish each egg half with a pinch of the reserved bacon.