12 boiled eggs
1/2 cup mayonnaise
1 Tbsp Dijon mustard
4 oz thinly sliced pancetta
Sea salt and freshly cracked black pepper to taste
Slice the pancetta into small bits and cook over medium heat until crispy. Set aside on a paper towel to allow most of the oil to drain.
Hard boild the eggs (or just get 'em pre-boiled at the store like I do), peel and slice them in half, and remove the yolks to a medium-sized bowl. Add the mayonnaise, mustard and about half the pancetta, crumbled. Mash together until fairly smooth. Place the mixture in a piping bag and fill the egg halves.
Sprinkle with salt, pepper and the remaining pancetta.