Remove the eggs from the jars and pat them dry with paper towels. Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.

Press the yolks through a fine-mesh sieve before mixing with the remaining ingredients. Add the mayonnaise, pickling liquid, garlic powder, onion powder, smoked paprika, and black pepper. Stir until the mixture is smooth and creamy. Fold in half of the bacon crumbles and half of the chopped chives.

Transfer the filling to a piping bag fitted with a large star tip, or spoon it into a zip-top bag and snip off one corner. Pipe the filling evenly into the egg white halves. Sprinkle with additional smoked paprika.

Top with the remaining bacon crumbles and chives. If desired, garnish each egg with a small slice of pickled jalapeño for an extra kick.

Refrigerate until ready to serve.