Hard-Boil Eggs: Place the 12 large eggs in a saucepan large enough to hold them in a single layer. Cover the eggs with cold water, ensuring the water level is 1-2 inches above the eggs.

Bring to Boil: Place the saucepan over high heat and bring the water to a rolling boil.

Remove from Heat and Cover: Once the water reaches a full boil, immediately remove the pan from the heat. Cover the pan tightly with a lid.

Let Stand: Let the eggs stand, covered, in the hot water for 10 minutes.

Cook Aromatics and Bacon (While Eggs Cook): While the eggs are cooking, prepare the aromatics and bacon.

• Sauté Shallot and Sage: Melt the butter in a medium skillet over medium heat. Add the minced shallot and chopped fresh sage. Sauté, stirring occasionally, until the shallot is softened and fragrant, about 3-4 minutes. Transfer the mixture to a small bowl and set aside.
• Cook Bacon: Add the bacon slices to the same skillet (no need to clean it). Cook over medium heat until browned and crisp, flipping halfway through, 5-6 minutes total. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cool enough to handle, chop or crumble the bacon into small pieces.

Cool Eggs: Prepare an ice bath by filling a large bowl with cold water and ice. After the eggs have sat for 10 minutes, carefully drain the hot water from the saucepan. Gently tap each egg on the countertop to crack the shell in a few places. Immediately transfer the cracked eggs to the ice bath. Let them sit in the ice water for at least 1 minute (longer is fine). This helps to stop the cooking process and makes the eggs easier to peel.

Peel and Halve Eggs: Peel the cooled eggs. Slice each egg in half lengthwise.

Separate Yolks and Whites: Gently squeeze the egg halves to separate the yolks from the whites. Use your fingers (or a small spoon) to remove the yolks. Place the cooked egg yolks in a medium bowl. Arrange the empty egg white halves on a serving platter, cut-side up.

Mash Yolks: Using a fork, mash the egg yolks until they are completely crumbled.

Add Mayonnaise and Mustard: Add the mayonnaise and Dijon mustard to the mashed egg yolks. Mash the mixture with a fork (or use an electric mixer) until it forms a smooth paste.

Incorporate Aromatics and Seasoning: Stir in the cooled shallot and sage mixture, 1/2 teaspoon of kosher salt, and a few grinds of black pepper. Taste and add more salt, if needed.

Fill Piping Bag (Optional): For a neater presentation, transfer the deviled egg filling to a plastic zip-top bag or a piping bag fitted with a large tip. If using a zip-top bag, press the filling towards one corner and snip off a small piece of the corner with scissors.

Fill Egg Whites: Pipe or spoon the filling into the cup of each egg white half, mounding the filling slightly over the top.

Garnish and Serve: Sprinkle the deviled eggs with the crumbled bacon. Serve immediately, or cover and refrigerate until ready to serve.