Boil 6 whole eggs. Salt the water with a little vinegar so the shells are easy to peel.
Bring the water to a boil (with eggs I water) and then turn the heat off and let the eggs sit for 13 mins. This keeps the yolk yellow and not a greenish- overcooked color!
Place eggs in an ice bath after they are finished for about 10 mins. Then start to crack the eggs all the way around the middle of each egg and peel under drizzling cool water.
Once all eggs are cracked, slice each egg down the center (to get 2 halves). Pop the yellow center out into a bowl and arrange the whites onto dish you will use.
KETO STYLE: make 2 strips of bacon as the eggs cook. Drain the bacon grease into the same bowl the yellow yolks will go into. Make the bacon extra crispy and crush it up into pieces. Set aside. you will top each finished egg with these crumbles.
Mix: Yellow yolks, bacon grease, 1/2 cup mayo, 1 tbsp mustard, sprinkled dill weed, & salt and pepper together in bowl until it is smooth.
Place that mixture into a frosting piper (or a zip lock baggie with tip cut) so that you can "pipe" the filling into each half egg white.
Top with paprika and bacon crumbles!
Place in refrigerator, covered, until time to enjoy!
*Eat within 36 hrs time*