Cut the bacon into thin slices and add them to a pan over medium heat.

Let the bacon cook on medium heat until extra crispy — we want it to give a nice texture to our egg salad. This takes a bit longer than if you were to fry it on a high heat, but I think it comes out better this way.

Once nice and crisp, remove the bacon from the pan, reserving as much of the fat as possible. Place the bacon on paper towels to cool off and get extra crispy.

Add the bacon fat to the hard-boiled eggs in a large mixing bowl.

Add in the chopped red onion, mayonnaise, and Dijon mustard.

Mix the eggs up well, smashing them until you reach the desired consistency.

Add the cayenne pepper and black pepper and mix well.

Finally, gently fold in the bacon — we want to keep the texture chunky and crispy.

Serve and enjoy!