Place eggs in a medium-large pot. Fill the pot with water so that the eggs are covered by about an inch of water. Bring water to a boil and let the eggs boil for 15 minutes. Remove from heat and place eggs in cold water adding ice if you have it. Let the eggs cool completely and then peel. See notes for instant pot instructions. *
Cook bacon, allow to cook, and then crumble.
2-3 Slices Bacon
Then cut the eggs in half, separating the white from the yolk. In a medium sized bowl mash all the yolks.
Add mayonnaise, mustard and lemon juice to the mashed yolks and stir until creamy. If the mixture doesn’t look fluffy enough you may need to add more mayo or mustard. Taste it and add more of what it needs. I usually start with adding a little more mayo if I need more volume.
½ cup mayonnaise, 2 tbs mustard*, ½ teaspoon lemon juice
Rinse, slice, and deseed Jalapenos, then mince. If you want more heat you can leave some seeds in.
Add the minced jalapenos*, Italian seasoning, garlic powder, dill, salt and pepper to the yolk and stir until fully combined. Refrigerate mixture for at least 20 minutes.
2 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon dill, Pinch of salt, Pinch of pepper
Put a dollop* of the yolk mixture into each egg white and sprinkle with crumbled bacon and paprika. Enjoy!