Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large, rapidly breaking bubbles). Remove from heat, cover and let stand 15 minutes; drain. Run cold water over eggs or place them in ice water until cool enough to handle; drain and peel.
Halve hard-cooked eggs and remove yolks. Set whites aside.
Place yolks in a small bowl; mash with a fork. Add mayonnaise, Sriracha, curry powder, and 3 tablespoons of the chives; mix well.
Transfer the yolk mixture to a pastry bag fitting with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.
Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.