Slice hard boiled eggs in half lengthwise and carefully remove the yolks. Dice egg whites and add to a bowl along with bacon, celery, and chives. Set aside.
To the bowl of a food processor add egg yolks, mayonnaise, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
Pour egg yolk mixture over salad ingredients and stir until evenly coated. Serve immediately or refrigerate until ready to serve.
Recipe will make four large sandwiches, or 16 small finger sandwiches/tea sandwiches. To make finger sandwiches, prepare four large sandwiches and slice each sandwich into four triangles.
Egg salad needs to be refrigerated to remain safe to eat. Egg salad can sit out for up to two hours before needing additional refrigeration.
Cayenne pepper can be substituted with black pepper for a mild flavor.