1-Step One: Boil the Eggs Start by placing 6 large eggs in a medium pot. Cover them with water by about 1 inch, making sure all eggs are fully submerged. Place the pot on the stove over medium-high heat and bring the water to a boil. Once you see rolling bubbles, cover the pot with a tight-fitting lid and turn off the heat completely. Let the eggs sit in the hot water for exactly 12 minutes, which produces firm, bright yellow yolks perfect for mashing. After the 12 minutes are up, carefully transfer the eggs to an ice bath. This stops the cooking process immediately and makes peeling significantly easier. Let them cool in the ice water for 10 minutes before moving to the next step.

2-Step Two: Cook the Bacon While the eggs boil and cool, prepare the bacon. Heat a medium skillet over medium heat and add the 2 strips of chopped bacon. Cook for 5-6 minutes, stirring occasionally, until the pieces are brown and crispy. Avoid high heat, which can burn the bacon before it cooks through properly. Once crispy, remove the bacon pieces to a paper towel-lined plate to drain excess grease. Set aside until ready to use as topping. The bacon will continue crisping as it cools.

3-Step Three: Peel and Prepare the Eggs Remove the cooled eggs from the ice bath and pat them dry. Gently tap each egg on the counter to crack the shell, then roll it to create more cracks. Starting at the wider end where there’s usually an air pocket, peel away the shell. Cold eggs peel more easily, so work quickly while they’re still chilled. Slice each peeled egg in half lengthwise using a sharp knife. A clean serrated knife works well to prevent dragging. Gently scoop the yellow yolks into a small bowl, being careful not to tear the whites. Set the empty whites on your serving platter.

4-Step Four: Create the Creamy Filling Add 3 tablespoons mayonnaise, 1 tablespoon sliced scallions, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, ¼ teaspoon salt, and ½ teaspoon black pepper to the bowl with the egg yolks. Using a fork, mash everything together until completely smooth with no lumps remaining. Taste the mixture and adjust seasonings if needed. The filling should be creamy and spreadable but not runny. If it seems too thick, add a small amount of additional mayonnaise. If too thin, the cucumber topping will add moisture, so keep the filling slightly firmer than you might expect.

5-Step Five: Assemble and Serve Now for the fun part assembling your cucumber bacon deviled eggs. You have two options for filling the egg whites: For a rustic look, use a small spoon to scoop the yolk mixture into each egg white half. For a more elegant presentation, transfer the filling to a piping bag fitted with a star tip and pipe swirls into each white. Top each filled egg with diced cucumber pieces and crispy bacon bits. For best presentation, add the toppings just before serving so the bacon stays crisp and the cucumber remains fresh and crunchy. Arrange on a serving platter and serve immediately.