Add some salt and water to a large bowling pot. The water should be able to cover the eggs. Add the 12 eggs to the water once it is boiling for 13 minutes. After 13 minutes are up, move eggs gently into an ice bath for about 10 minutes. I like to put the eggs in a strainer and let the eggs boil in the strainer, lift it out, and place the strainer in the ice bath.

Lay out the bacon on a baking pan and bake in the oven at 400 degrees to desired level of crispiness. This is optional, but is delicious.

While the eggs are cooling, mix 1 1/2 tablespoon(s) dijon mustard, 1/3 cup(s) mayonnaise, 1 tablespoon(s) white vinegar, and 1/4 teaspoon(s) white pepper in the mixing bowl.

Peel and then dice the eggs when they are done. I like chunky egg salad, but you can dice as fine as you'd like. Mix in with the ingredients in the mixing bowl. Feel free to experiment with more mustard, mayo, or pepper.

Serve over toasted fancy bread and garnish with green onions and the garlic chili oil. The chili oil is available on Amazon. Add bacon on top for extra deliciousness.