Place eggs in a small pot and cover with 1 inch of cold water. Bring water to a boil over high heat, immediately turn off the heat and cover the pot. Allow to sit, covered, for 10 minutes.
Transfer eggs to an ice bath for five minutes. Peel.
Slice eggs in half vertically with a very sharp, clean knife. Transfer whites to a platter and yolks to a large bowl.
Add 3 tablespoons mayonnaise, Sriracha and salt to the bowl. Mash with a fork until very smooth. If it needs more moisture to become smooth, add the additional 1 tablespoon mayonnaise.
Transfer yolk mixture to a Ziploc bag. Squeeze about 1 tablespoon of Sriracha around the yolk mixture, in the bag. It will create a marbled effect. Snip a corner off of the Ziploc bag. Squeeze yolk mixture into the egg white halves.
Sprinkle yolks with bacon and chives.
