Cut the bacon into thin slices and place in a pan on medium heat.

Let the bacon cook over medium heat until nice and extra crispy.

Remove the bacon, leaving as much of the drippings in the pan as possible. Rest the bacon on paper towels to allow it to cool off and get even crispier.

Slice the hardboiled eggs in half.

Scoop out the yolks, taking care not to break the egg whites.

Place the yolks in a bowl.

Add in the mayonnaise, Dijon mustard, cayenne pepper, bacon fat, and half of the rosemary, reserving the rest for garnish.

Add several small pieces of bacon to the bottom of the empty egg whites.

Mix all of filling ingredients together in the bowl. Add the mixture to a Ziploc bag and cut off a corner to use it as a piping tool.

Pipe the mixture on the top of the eggs. Garnish with the rosemary and any remaining bacon. Serve and enjoy!