Lets start by cooking the eggs. Place 6 eggs in pot and cover with water. Bring to a boil and then turn off heat. Let sit in hot water for 15 minutes. After 15 minutes plunge the eggs in an ice water bath. Peel shell from eggs. Cut in half and reserve yolks in a bowl.
Add 1 cup of baconnaise, 1 tablespoon mustard 1 teaspoon bacon salt and 1/4 cup of chopped bacon. Mix all together. Place mixed mixture into a ziplock bag. Cut the end and pipe into reserved egg halves. Garnish with a sprig of cilantro and a small piece of bacon.
Try not to eat all the eggs before you reach the picnic.