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Place eggs in a large saucepan and cover with cold water and the baking soda. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
Meanwhile, arrange bacon in a medium skillet and cook over medium until crisp on the first side, about 6 minutes. Reduce heat to medium-low and brush bacon with maple syrup. Flip and brush other side, then continue cooking until crisp on second side. Transfer to a plate and let cool completely.
Halve eggs lengthwise and scoop yolks into a medium bowl, then mash yolks with the back of a fork. Stir mayonnaise, vinegar, and mustard into yolks until smooth. Crumble three slices of cooked bacon and stir into the egg mixture. Season with salt and pepper.
Using a small cookie scoop, scoop mixture into each egg. Crumble the remaining 2 slices of bacon over the eggs. Dust with paprika and sprinkle with chives before serving.