Start by placing the large eggs in a medium-sized saucepan, covering them with cold water, about an inch above the shells. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan and remove from heat. Let sit covered for 11 minutes.

Prepare an ice bath in a large bowl. After 11 minutes, transfer the eggs to the ice bath. Let them sit for at least 15 minutes until fully chilled. Tap the eggs on a hard surface and peel them under running water.

Slice each peeled egg in half lengthwise, placing the yolks in a mixing bowl. Mash the yolks and mix in mayonnaise, Dijon mustard, bacon jam, salt, and black pepper until creamy.

Prepare a zip-top bag, spoon the creamy yolk mixture into the bag, and fill each egg white half using the bag.

Crumble crispy bacon over each egg half. Sprinkle fresh chopped herbs if desired, and dust with paprika before serving.