After the eggs have been boiled and peeled, slice the eggs in half. Transfer the cooked yolks to a medium mixing bowl.
Add french onion dip, mustard, and bacon pieces to the cooked egg yolks. Mix thoroughly with a fork or whisk until smooth. If the mixture seems to thick, add more french onion dip one tablespoon at a time until the desired consistency.
Using a piping bag or plastic bag with the corner cut off, squeeze the egg mixture into the hollowed out egg whites.
Sprinkle the eggs with crispy onions and remaining bacon pieces.
Serving: 2eggs | Calories: 124kcal | Carbohydrates: 3.1g | Protein: 8g | Fat: 9.1g | Saturated Fat: 3g | Cholesterol: 166mg | Sodium: 226mg | Fiber: 0.3g | Sugar: 1.1g