Bring a pot of water to a boil, then gently add the eggs. Boil for 11 minutes. Drain the water and rinse the eggs with very cold water for a minute or two to stop the cooking process. Peel the boiled eggs and cut them in half lengthwise.

Remove the egg yolks and place them in a bowl. Mash the yolks with a fork until they have the texture of very fine crumbles. Add the Primal Kitchen mayonnaise, mustard, and salt and mix until evenly combined.

Fill the egg white halves with the yolk mixture. Cover the deviled eggs entirely with the crumbled bacon. Place the Primal Kitchen mayo into a small plastic bag and cut a tiny hole in one corner. Pipe football laces on top of the bacon on each egg, making one stripe lengthwise, then 4 short lines crossing the long stripe.

Store extras in an airtight container in the refrigerator for up to 3 days.