Fry the chopped bacon in a skillet over medium heat until they are browned and crispy, about 5 minutes. Set aside.
Bring water to a boil in a saucepan.
Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes
Prepare a large bowl with an ice bath. Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
Peel the eggs under cold running water.*
Cut the eggs in half lengthwise. Take out the yolks and place in a bowl.
Add paleo mayonnaise, dijon mustard, dill, onion powder, garlic powder, chives, salt, and pepper to the yolks, and then add the bacon bits, reserving about 1 tablespoon to set aside.
Mash with a fork until fully combined and creamy, then fill the egg whites with the mixture evenly.
Garnish with reserved bacon bits and chopped chives.
Refrigerate about 4 days.
*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!