1 dozen eggs
1 cup mayonnaise (sub yogurt of healthful alternative)
1 tablespoon spicy brown mustard
2 teaspoons sweet pickle relish
1 teaspoon lemon juice
1 teaspoon paprika
2 tablespoon chopped chives
2 tablespoon bacon bits or crumbled bacon for garnish
Place eggs in a large pot and cover with cold water. Bring to a boil, shut off heat, cover and let sit for 15 minutes. Drain water from pot and fill with cold water to cool eggs. Change water twice so that the eggs will cool down quickly.
Peel eggs, slice the bottom so that it will stand upright. Slice the top third off of each (save tops). Carefully remove eggs yolks with a small spoon and place them in a medium size bowl. Break up the egg yolks with a potato masher. Add all remaining ingredients except bacon and chives. Mix until well blended and smooth. Transfer mixture to a releasable bag, cut off the corner of the bag and pipe the filling into each egg. Sprinkle each with bacon bits and chopped chives. Place the tops back onto the egg.