Use a medium pot and fill two thirds with cold water. Add the vinegar and a pinch of salt. Gently place the eggs into the pot. Cook on high until the water comes to a boil. Turn down the heat to low and let cook for 15 minutes. Gently remove the eggs and place the eggs into a ice bath. Let sit for 15 minutes. Dry off the eggs and place in the refrigerator for at least 1 hours or overnight.
Over the sink with low running water, you can peel the eggs. Gently tap onto the side of the egg to crack the shell to start the peeling.
Cut each egg in half not lengthwise. Cut off the ends of each half of egg very slightly to aide in standing up on a plate.
Remove the egg yolks and add to a bowl. Use a fork to break apart the yolks into very small pieces. Add the mayonnaise, salt and mustard. Whip together until super creamy.
Crush the crispy bacon and potato chips into small pieces and mix together in a small bowl. Top each egg with a generous pinch of the mixture.