Fill a small sauce pot with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard. Once ready, remove from the saucepot and carefully place in an ice bath.

Heat a nonstick frying pan on medium heat. Place your bacon in the pan and occasionally stir with a spatula to cook evenly, about 5 minutes. Once golden on the edges, remove from heat and add brown sugar to caramelize. Stir until evenly coated and place bacon bits in a small bowl.

Peel your boiled eggs and cut them in half lengthwise. Place the whites on a serving plate and remove the yolks with a spoon and place them in a large bowl.

In the large bowl, add mayonnaise, dill pickles and juice, mustard half the paprika and salt and pepper. Mix until well combined.

Begin spooning your deviled egg mixture into the eggs. Garnish with bacon, paprika, chives and serve.