Place the eggs in a medium pot and add enough water to fully submerge them.

Use 12 large eggs for this recipe.

Heat the pot over medium-high heat until the water reaches a rolling boil. Let the eggs boil for 3 minutes, then cover the pot, remove it from heat, and allow the eggs to sit for 15 minutes.

Transfer the eggs to an ice water bath and let them cool for at least 5 minutes. Once cooled, peel the shells and set the eggs aside on a plate.

Slice each egg in half lengthwise and carefully remove the yolks, placing them in a medium-sized bowl.

Use a fork to mash the yolks until they have a crumbly texture.

Mix in sandwich spread, mustard, salt, garlic powder, and pepper, stirring until the mixture is smooth and well combined.

Fill the egg halves with the yolk mixture and sprinkle with bacon bits.

For extra flavor and presentation, garnish with parsley and paprika before serving.