To make these in the Instant Pot, add 1 1/2 cups of water and place the trivet inside of the pot. Place the eggs in a single layer on the rack. Lock the lid, turn the vent to "sealing", and cook on high pressure for 7 minutes. Manually release the steam, then transfer the eggs to an ice bath to halt the cooking. Peel them and rinse.
Alternatively, to make these on the stove, add the eggs to a pot and cover with water. Cook them for 7-8 minutes. Transfer to an ice bath, then peel.
Make the Bacon
I prefer to cook mine in the oven. Line a rimmed baking sheet with foil and place the bacon strips on the pan. Bake in a 400 degree oven (no need to preheat, just pop the pan right in!) for 12-13 minutes or until crispy.
When the bacon is done, drain it on a paper towel-lined plate, then crumble it.
Cut the eggs in half horizontally, carefully scoop out the cooked yolks, and add them to a bowl. Add the mayo, ranch, dijon, hot sauce, and salt to the bowl and mix until smooth.
Fill a small plastic baggy with the mixture and cut off one corner to form a "piping bag". Squeeze some of the filling into each hollow egg half. Top with the crumbled bacon and chopped chives. Serve and enjoy! These can be kept in the fridge in an air-tight container for up to 3 days.