Preparing the Eggs

1. First of all, place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat.
2. Once the water reaches a boil, remove the pan from heat, cover, and let it stand for 10 minutes. 
3. Then, remove the cooked eggs from the pan with a slotted spoon.
4. Tap each egg gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute.
5. Peel the eggs and slice them in half lengthwise.
6. Separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a medium bowl.
7. Arrange all the empty whites on a platter, cut-side up.

Preparing the Deviled Stuffing

1. Now, melt the butter in a medium skillet over medium heat.
2. Add the minced shallot and sauté it until softened and fragrant (3 to 4 minutes).
3. Add the chopped bacon to the skillet and cook it until browned and crisp (5 to 6 minutes total).
4. Transfer the melted butter and sautéd shallot and bacon to a new bowl.
5. Mash the yolks with a fork until they are completely crumbled.
6. Add the mayonnaise and mustard and mash the filling until a smooth paste forms. Stir in the shallot and bacon mixture, the spices, and the parsley.
7. Save some bacon crumbles for plating.

Stuffing the Deviled Eggs

1. Use a spatula to scoop all the filling into a piping bag.
2. Pipe the filling into the cup of each egg white, filling the cups so that the filling will be a little over the top. 
3. Sprinkle the deviled eggs with the saved bacon crumbles, extra spices, or anything you find suitable (I used some green olives).