Place the eggs in a pot, cover with cold water, bring to a boil, then cover, remove from the heat, and let stand 12 minutes. Transfer to an ice bath to cool.

Peel the eggs, cut in half, and separate the whites from the yolks.

Mix the yolks with the mayonnaise, Dijon, and lemon pepper.

Separately, render the cut-up bacon in a pan until almost crispy, then add the brown sugar and cook until crispy and candied, not burnt. Transfer to a rack.

Use a piping bag to pipe the yolk mixture back into the egg white halves.

Garnish with the candied bacon.