Cut the eggs in half lengthwise. Remove the yolks and place them in a small bowl.
Set the egg white portion of the eggs on a serving tray.
Mash the yolks with a fork until the egg yolks are fine crumbs. Add the mayonnaise, mustard, and pickle relish. Add salt and pepper if using. Stir to combine.
Transfer the yolk mixture to a baggie. Snip the end and pipe the yolk mixture into the egg whites.
Top the eggs with crumbled bacon and chopped green onion tops (if using). Refrigerate until serving.