Place 12 large eggs in a wide pot and cover by 1” with cold water. Bring to a boil and reduce the heat to medium low- simmer for 10 minutes.
Drain the eggs and run under cold water to cool down. Gently peel the eggs and set aside.
Half each egg lengthwise and scoop out the yolks. Mash the yolks with mayo, mustard, hot sauce, salt and pepper. Spoon back into the egg whites and finish with crispy bacon, shredded sharp cheddar, some extra Canadian Maple mustard, freshly cracked black pepper and a sprinkle of flaky sea salt.
