Carefully peel and halve each egg, scooping yolk into a small bowl. Place egg white cups onto a serving platter. Add relish, mayonnaise, and Dijon mustard to egg yolk. Blend until mixture becomes creamy.
Mix in salt, pepper and garlic powder to taste before using a piping bag to squeeze the mixture into each egg cup. Season with a little more salt and pepper to taste and top with chopped bacon and chives as a garnish.
Pair with Chardonnay and enjoy!