Preheat oven to 375° F.

Line a rimmed baking sheet with foil.

Spread the brown sugar on a plate. Press both sides of each uncooked bacon slice into the sugar to coat. Arrange the slices on the baking sheet. Bake until crispy, about 15 minutes. Let cool on the sheet.

While bacon is cooking, place eggs in a single layer in a large pan and cover with water. Bring to a full, rolling boil. Remove from heat, cover and let stand for 15 minutes.

Place water and ice in a large bowl. Drain the eggs and then quickly place them into the ice water and let them cool completely.

Peel the eggs, rinse, and pat dry. Slice in half lengthwise. Carefully scoop out the yolks into a large bowl and set aside the whites.

Add mayonnaise, dill, chives, mustard, and 1/4 teaspoon salt to the egg yolks. Mix well, mashing yolks well.

Using a spoon, gently fill the egg whites.

Chop the cooled bacon and top the eggs. Sprinkle with dill or paprika.

Arrange eggs on a platter, cover tightly and chill in the refrigerator for an hour before serving.