1. Preheat the oven to 375 degrees. Line a sheet pan with parchment paper and place a wire rack on top.
2. Lay the bacon slices on the wire rack and pat them dry with a paper towel. Sprinkle the bacon with coconut sugar and place it in the oven. Bake for 25-30 minutes. Bacon should be crisp when it is done. Set the bacon aside to cool.
3. If you are going to use an Instant Pot to cook your eggs, get it out and place the steamer basket and 1 cup of water in the pot. Arrange the eggs on the steamer basket. Lock the lid in place, check the valve to ensure it’s sealed, and pressure cook on high for 7 minutes.
4. If you are going to use the stovetop method, place the eggs in a pot of boiling water for 10 minutes.
5. Once your eggs are cooked, place them in a ice bath to cool.
6. After the eggs have cooled, peel and slice them in half. Add the yolks to a small bowl along with the mayonnaise, Dijon mustard, apple cider vinegar, and sea salt. Mash everything together with a fork or use an immersion blender to combine everything. You want the yolk mixture to be smooth.
7. Spoon or pipe* the yolk mixture into the egg white potion. Chop the bacon into medium size pieces and place them on top of the yolk part of the deviled eggs. Serve the deviled eggs right away or store them in the refrigerator in an airtight container.

*You can fill a Ziplock bag with the yolk mixture and cut off one corner for a makeshift piping bag.

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