These bacon deviled eggs might look like they could use another ingredient or two, but we have tried a lot of combinations, and it just so happens that the simplest version is always voted the best by our own friends and family (and we have agreed).
Place eggs in pot with cold water and salt
Bring pot to a rolling boil, place lid on top, and then turn off the burner
Let the pot steam with the lid on for 10 minutes
Move eggs into an ice bath to stop them from cooking, and let them sit there for about 5 minutes
Meanwhile...chop cold bacon into small pieces (cold bacon chops easier.)
Add bacon to frying pan or Dutch oven (I always use my cast iron) and fry until cooked.
Remove bacon and place on a plate covered with napkins
Gently peel the shell off of each egg, rinse under cold running water to be sure all shells are removed.
Slice each egg in half lengthwise
Place the yoke in a mixing bowl, and the egg white on a serving platter
Mix egg yolks, 2/3 of bacon, and mayonnaise together in the mixing bowl
Scoop yolk mixture evenly into all egg-white halves. (I use a mini ice cream scoop now, but used to just use a regular spoon.)
Garnish each egg with the remaining bacon (if you didn't accidentally eat it all).