Ingredients:
12 large eggs, preferably pasture-raised for orangey-gold yolks
2 slices thick bacon, each cut into 12 diagonal strips
1/3 cupmayonnaise
4 cornichons, minced (2 tablespoons)
1 tablespoonfinely snipped or sliced chives
1 tablespoonDijon mustard
1/2 teaspoonkosher salt
1/2 teaspoonfreshly ground black pepper
1/4 teaspoonground cayenne
Coarsely chopped parsley, dill, and/or chervil, for garnish
Directions:
Place the eggs in a large saucepan and cover with water. Over high heat, bring the water to a boil. Cover the pan with its lid, then remove the pan from the heat and let sit for 10 minutes. Use a slotted spoon to transfer the eggs to an ice bath until cool enough to handle, 5 to 7 minutes.
Meanwhile, cook the bacon in a cast-iron skillet over medium-low heat until crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined wire rack.
In a medium bowl, combine the mayonnaise, cornichons, chives, mustard, salt, black pepper, and cayenne and fold together until uniform.
Peel the cooled eggs, then halve each one lengthwise. Pop out the yolks into a fine-mesh sieve set over the bowl with the mayonnaise mixture. Using a fork, pass the yolks through the sieve. Stir the yolks into the mayonnaise mixture until uniform. Taste and adjust the seasoning if needed (keeping in mind that the bacon is salty).
Transfer the yolk mixture to a small zip-top bag and seal it, pressing out the air, then cut off one of the corners (to an opening about ¼ inch in diameter). Place the egg whites onto a serving platter. Pipe the yolk mixture into egg whites. Arrange a crispy bacon length onto each, then sprinkle with fresh herbs and freshly ground pepper.