one dozen eggs
3 slices bacon
melted butter
1/3 c. mayo
2 tsp. Dijon mustard
1 heaping T. chopped scallions
salt and pepper
thinly sliced scallions for garnish

Place eggs in large saucepan, add water and cover by one inch. Bring to a boil, cover, remove from heat and allow to sit for 10 minutes. Drain, cool in ice water and peel. Halve and remove yolks. Coarsely chop the bacon and cook in a skillet until crisp. Transfer to paper towels. Add butter to skillet drippings. Finely mash yolks, add bacon fat/butter, mayo and mustard, and chopped scallions; mix together in medium bowl and season with salt and pepper. Pipe into egg-white shells, garnish with sliced scallions and the bacon.