COOK THE BACON
Heat oven to 350 degrees
In a small bowl, mix the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a baking sheet and using half the mixture, sprinkle some of the spiced brown sugar over each slice of bacon. Bake for 10-15 minutes, turn bacon and sprinkle remaining spiced brown sugar and continue to bake until crispy. This can take up to 30 minutes or more depending on your oven.
Remove from oven and allow to completely cool (tip: don't drain on paper towels, it will stick.)
Once cooled, cut into small pieces and set aside.
PREPARE THE EGGS
Place the cold eggs in the bottom of a large saucepan and cover with cold water. Bring the water to a full boil, and let it boil for 2 minutes. Remove from heat and cover the pan with a lid, letting the eggs sit for 12 minutes. They will continue to cook as they sit in the pan of hot water.
Drain the eggs and place in a pan of cold water for a few minutes and then peel them while warm. After they are peeled, store them in a covered container in the fridge until ready to use.
MAKE THE MAYO MIXTURE
Mix together the mayo, mustard, dill, cider vinegar, Worcestershire sauce and lemon pepper and scallions in a medium mixing bowl, and season with the salt.
Note: I used a food processor to mix the filling, but you could also mash the ingredients with a fork.
Slice the eggs in half with a sharp knife, gently removing the yolk. Add the yolk to the bowl or processor with the mayo mixture and one tablespoon of the minced bacon, and mix together until smooth.
Place the filling a large (gallon) plastic bag. I set the bag inside a tall glass with a wide top, which makes it easier to spoon the mixture into the bag. Twist the top of the bag and cut a small hole off the end and pipe the filling into the egg whites.
Sprinkle with the remaining minced candied bacon, some more fresh dill and a light dusting of paprika to serve.