Hard Boil Eggs

1. Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
2. Once the water comes to a boil, start a timer for 10 minutes.
3. Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
4. Leave to cool for 20 minutes until the eggs are completely cool.
5. Gently crack the shell and peel it completely off.
6. Store in an airtight container if prepping beforehand. If not, continue you on below.

Filling

1. Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
2. Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
3. Add in Greek yogurt, cream, and Dijon mustard, with spices, and continue using the fork to mash together until smooth and creamy.
4. Add in the cheese, pimentos, 3/4 of green onions (reserving some to sprinkle on top after), and cooked bacon bits. Mix together. 
5. Mix thoroughly, taste, and add any more seasonings you need.

To Assemble

1. Using a spoon or a piping bag, fill each egg white with the loaded yolk filling. Make sure to add a large amount to each and use all of the filling.
2. Finish by sprinkling the tops with the remaining green onions, bacon bits, and a little salt and freshly cracked black pepper.
3. Place on a platter and enjoy!