1 pack of Bacon. 12 to 18 eggs. 1/2 pack frozen spinach (Frozen keeps it frash as possible. Defrost, drain dry.) Smoked Paprika Smoked chili powder (optional. I only put it on like 4 eggs.) Mayo for texture.

Cook bacon until crispy. Keep greese on side. I prefer the oven when I need to do bulk. 375 for 17 to 20 minutes. More if bacon is stacked on itself. Seperate bacon from greece. Sprinkle liberally with MSG on both sides. Lightly sprinkle iodine salt (yes fucking table salt. The bitterness of the iodine cuts the sulfuric taste of the eggs, but in turn gets over powered by the msg and bacon. This is the ONLY salt you use. The bacon and mayo is already salted.

Let eggs get room temp. Mix 2 tbs of baking soda into pot of water. Water should cover eggs 1.5xs. Put equal temp eggs into water and bring to boil. Boil 6 to 12 minutes depending on soft or hard boiled. We need hard. So 12 minutes.

FLASH COOL EGGS IN COLD WATER BATH. This is the magic. The baking soda will have seperated the membrain from the egg. The flash chill it cause the outside to tighten. Once temps are equal taking them back to room temp will force the shell apart. Instant ez shelling. I shell in water to keep things tidy. Helps if some places didnt seperate.

Mix filling together. I opt to mix by hands to make aure its all broken up but the bacon stays thicc™. Add 1 to 2 spoons of bacon greese. You making a seperated mayo at this point. Should look crumbly. If its wet you put too much greese.

Add mayo for texture. You want a good paste like oil pastels or thiff peaks. It should hold itself up like a poop. Sorry. Best analogy I got.

Put in piping bag or spoon into peprika dusted eggs.

Then you get to fucking nut in your mouth from eating them you horny basturd. Happy ThighsGiving!