Fill a large pot halfway with water and bring to a boil. See note 1 below.

Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.

Set a timer for 12 minutes. 

When the water begins to bubble vigorously again, reduce heat to maintain a brisk simmer so the eggs don't jostle around too much.

While the eggs cook, fill a large bowl halfway with ice water. 

When timer rings, pull eggs out of pot and plunge into ice water.

Cool for 15 minutes.

Meanwhile, cook bacon according to package instructions until crisp. (I love to make bacon in the oven.) Drain well on paper towels.

Finely crumble or chop two slices. Cut each of the remaining 8 slices into 3 equal pieces.

Peel eggs carefully and give them a quick rinse under running water to remove any remaining bits of shell.

Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.

Mash yolks well with a fork.

Add mayonnaise, mustard, salt, and pepper and continue mashing and blending until yolk mixture is creamy.

Stir in shallot, minced sun-dried tomato, and crumbled bacon. 

Using a piping bag fitted with a plain tip or a star tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.

To garnish each piece, arrange one cut piece of bacon, one small piece of sun-dried tomato and one parsley leaf in the yolk mixture.