Savory Cannoli

Preheat oven to 375ºF.
Line a large baking sheet with defined edges with unbleached parchment paper.
Using cannoli tubes, wrap one slice of bacon around each. Wrap the bacon tightly, overlapping the edges so the bacon totally covers the tube.
Bake for 20 minutes or until bacon is crisp. Remove from oven and allow to totally cool.

To make egg salad, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, and salt and pepper. Mash well with a fork or wooden spoon.
When you are ready to fill, use a pastry bag or cut the corner of a Ziploc bag. Fill each cannoli with extra filling sticking out of each end. Sprinkle ends with chopped herbs, drizzle with Avocado Ranch and enjoy!