Place eggs in single layer in large pot with lid. Cover with cold water. Bring to a boil; remove from heat and cover. Let stand 15 minutes. Drain water; rinse under cold running water until eggs are cooled. Refrigerate until completely cooled.
Remove shells from eggs. Cut eggs in half and scoop out yolks into a medium bowl. Set whites aside. Add mayonnaise, cheese, ¼ cup bacon, mustard, vinegar, chives and cayenne to yolks. Using electric mixer, mix until well combined and smooth.
Spoon or pipe egg mixture into egg white halves; top with remaining bacon bits. Refrigerate, covered, until ready to serve.