Preheat the oven to 375 degrees Fahrenheit and prepare a rimmed baking sheet with foil.
On a plate, spread the light brown sugar.
Spread brown sugar on both sides of the bacon slices and put them on the baking sheet.
Bake for 13 to 15 minutes, or until crispy, and then let cool on the baking sheet.
Place the eggs in a single layer in a large pot and add enough water to cover them by two inches.
Add a pinch of kosher salt and the Distilled White Vinegar.
Bring the water to a boil, then cover and take it off the stove, and let stand for 10 to 12 minutes.
Prepare a sizable bowl of ice water in the meantime.
Drain the eggs and immediately place them inside the bowl of icy water.
Allow standing until fully cooled.
Remove the shells from the eggs and rinse them and dry them.
Cut the eggs lengthwise in half.
Scoop out the yolks into a large mixing bowl and set aside the whites.
To the egg yolks, add the mayonnaise, dill, relish, chives, mustard powder, and 1/8 teaspoon of salt.
Combine thoroughly, mashing the yolks with the back of a fork.
Fill the whites carefully with the filling using a spoon.
Alternatively, place the filling in a zip-top plastic bag, snip 1/2 inch off one corner, and pipe into the egg whites.
Chop the reserved bacon, then add it on top of the eggs.
If preferred, top with dill and chives and dust with paprika.
Place the deviled eggs on a plate or tray and cover them with plastic wrap for at least 1 hour and up to 24 hours before serving.