Place the eggs in a saucepan and cover with cold water, about 2.5 cm above the eggs. Bring to a boil over medium-high heat, then turn off the heat and cover. Let sit for 10 minutes, filling the kitchen with the gentle bubbling sound of boiling water.
Transfer the eggs to an ice bath immediately to stop cooking and make peeling easier. Chill for at least 10 minutes until completely cold.
Gently peel the eggs under cold running water, then slice each egg in half lengthwise with a sharp knife, revealing the bright yellow yolks.
Carefully scoop out the yolks into a mixing bowl, trying to keep the whites intact for filling.
Mash the yolks with a fork until smooth and fluffy, then stir in the mayonnaise, Dijon mustard, a pinch of salt and pepper, and chopped herbs for added flavor.
Add the finely chopped pickles and crispy bacon bits to the yolk mixture, folding gently to combine all flavors evenly.
Fill a piping bag or a plastic sandwich bag with the yolk mixture, then pipe it neatly into the hollowed egg whites for a clean, elegant presentation.
Garnish the stuffed eggs with extra herbs, a sprinkle of paprika, or a dash of hot sauce for color and flavor. Chill in the refrigerator for at least 15 minutes to let the flavors meld.
