Boil Eggs for about 15 min then cool in an ice bath for another 15 min
Once the eggs have cooled completely, peel the shells off and slice them in half lengthwise. Remove the yolks into a bowl with the end of a spoon and place the egg whites on a plate
Mash the yolks and mix in the mayo, mustard, bloody mary mix till a thick smooth consistency.
Coat the white edges of the egg in the NB Salt Rimmer
Pipe the Yolk mixture into a sandwich bag and make a small opening in the corner.
Garnish with chopped green onion and Applegate Bacon.
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