Begin by hard boiling the eggs: Place the eggs in a large stock pot or sauce pan (large and deep enough for the eggs to be completely submerged in water). Fill with cool water so that the eggs are covered completely. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes. Remove from heat and place the eggs in an ice bath for 5 minutes to cool.

While the eggs cool, prepare the bacon: Place the bacon strips in a frying pan, drizzle the maple syrup over the top and cook over low heat. Keep the heat lower than you normally would so as to not burn the bacon. Once crisp, remove the bacon from the frying pan and set aside allowing it to cool (do not place on a paper towel as it will be sticky). Reserve 2 tablespoons grease from the frying pan. Once cooled, break the bacon strips into 24 small pieces.

Peel the eggs: Gently tap the eggs on a hard surface to crack the shell, then peel under cold running water.

Cut the eggs: Slice the eggs in half lengthwise and remove the yolks.

Prepare the egg filling: Combine the yolks, reserved bacon grease, minced shallot, mayonaise, mustard, pickle juice, and salt & pepper in a medium bowl. Mix until smooth. Tip: Use a food processor or immersion blender for a silky smooth filling.

Fill the eggs: Add a dollop of the yolk mixture to each egg white, then top with a piece of bacon and a pinch of coarse sea salt or paprkia. Tip: Use a cookie dough scoop for even and easy egg filling!