Hard boil the eggs. In a medium pot with a lid cover the eggs with cold water and bring it to a boil. Once the water starts to boil. Turn the heat off and leave the pot on the heat for 10-12 minutes covered with the lid. Move cooked eggs out of the hot water into ice water to cool the eggs.

Cook the bacon. This can be done a few days in advance and it will keep in the fridge for a few days until you're ready to use.   

We love the "never peel an egg again method" which is basically just cutting directly through the shell of the egg with a serrated edge knife to speed things up and avoid needing to peel the eggs. Carefully spoon the egg whites out of the shell to avoid any egg shells going into the bowl, gently brush excess egg shells away.

Place all the cut egg whites on a plate. 

In a separate bowl, add all the cooked egg yolks. Add in the blue cheese dressing, mayo, mustard and salt & pepper with the cooked egg yolks. Use a whisk to mix together.

Using a small plastic bag, pipe the mixture into each egg white. Garnish with blue cheese crumbles and crispy bacon crumbles. Serve chilled.