Check out my informative article on How To Boil and Peel Hard-Cooked Eggs.
Prepare Candied Bacon according to recipe and set aside until ready to use.
Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
Cut peeled eggs in half lengthwise. Transfer yolks to a bowl. Cover and chill yolks and whites separately for 1 hour.
In a large bowl, mash the yolks with a fork. Mash in the mayonnaise and mustard. Add salt to taste; stir until well blended.
Place the egg yolk mixture in plastic seal-able bag. Cut a small corner out of the plastic bag. Squeeze the yolk mixture out of the corner of the bag to fill the egg white halves (this will help the eggs look cleaner) extend the filling over part of the white. Generously sprinkle each half with pieces of candied bacon and a light sprinkling of paprika leaving a little yellow showing around the edges. Cover and refrigerate.
Serve well chilled.
NOTE: The stuffed eggs may be made 1 day in advance and kept covered and chilled.
Makes 16 stuffed eggs.
* To help center the yolks in the eggs, the night before the eggs are to be cooked approximately 12 hours, store your eggs on their sides in the refrigerator. Seal the egg carton with a piece of tape and turn on its side to center the yolks.
Deviled Eggs with Candied Bacon Recipe: https://whatscookingamerica.net/appetizers/deviledeggscandiedbacon.htm