Cut eggs lengthwise. Cut a thin slice off the bottom of each half so they sit flat. Remove yolks to a bowl and finely chop the trimmed pieces; add them to the bowl.

Mash yolks and chopped whites until smooth. Add mayonnaise, horseradish, mustard, vinegar or pickle juice, salt, and pepper. Mix until creamy. Taste and adjust seasoning.

Warm bacon bits in a small skillet over medium heat. Remove from heat and stir in maple syrup until coated.

Spoon or pipe filling into each egg half. Top with maple bacon and serve.