• Place the eggs in a cooking pot and pour cold water over them. Place the cooking pot on the stove over medium heat and cook for 9-10 minutes from the moment the water begins to gently boil.
• Drain the water from the cooking pot and place the eggs in ice-cold water for a few minutes until the eggs have cooled completely.
• Carefully peel the hard-boiled eggs one by one.
• Cut the eggs in half lengthwise and remove the yolks, placing them in a separate mixing bowl.
• Add the mayonnaise and mustard to the yolks in the mixing bowl. If you use white wine vinegar or paprika powder in the recipe, add them as well. Mix the egg filling with a fork until it is evenly creamy. If you want a more presentable appearance, press the entire egg filling through a fine sieve.
• Place the egg filling in a pastry bag or piping bag and squeeze the filling evenly into the egg whites. If you don't have these tools, you can simply spoon the egg filling into the egg whites.
• For garnish, I recommend sprinkling a little paprika powder, chopped herbs, and chopped crispy bacon. Enjoy!

Optional - How to make crispy bacon in the oven:

• Place the bacon slices on a baking tray in a 200°C / 395°F oven for 10-15 minutes, or until the bacon has turned visibly crispy. Remove the bacon from the oven, let it cool a bit and chop it into small pieces.