Preheat the oven to 350°F. Line a baking sheet with a silicone mat.

In a small bowl, combine the bacon bits, brown sugar, garlic powder, and onion powder. Mix well.

Transfer the mixture to the prepared baking sheet and spread it out in an even layer. Bake until the sugar begins to caramelize, about 8 to 10 minutes. Remove from the oven and let cool on the baking sheet.

Peel the hard-cooked eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a serving platter.

Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, sweet pickle relish, onion powder, and garlic powder. Stir until the mixture is creamy and fully combined. Taste and adjust the seasoning if needed.

Pipe or spoon the yolk mixture evenly into the egg white halves.

Chop the cooled candied bacon into small pieces if needed and sprinkle it generously over the filled eggs.

Lightly dust the tops with paprika and finish with a sprinkle of finely chopped parsley. Refrigerate until ready to serve. For best flavor and texture, serve within 24 hours.