- 12 large eggs
- 3 bacon slices
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped scallions, plus additional for garnish
- Kosher salt and freshly ground black pepper
Fry bacon until crisp and crumble. Reserve fat.
Put 12 eggs in a saucepan and cover with cold water. Bring to a boil and turn off heat, cover, and let sit for 12 minutes. Peel eggs when cool, and slice in half.
Place egg yolks, mayonnaise, Dijon, scallions and 2 tablespoons reserved bacon fat into the bowl of a stand mixer, mixing until well incorporated. Season with salt and pepper to taste.
Scoop yolks mixture into sandwich bag. Snip a corner of the bag and pipe filling into egg whites. Top with scallions and bacon.