Place the eggs in a medium sized pot with a tight fitting lid. Cover eggs with clean cold water and bring to a gentle boil, uncovered.
When a gentle boil has been achieved, cover and turn the heat down
to the lowest setting. Cook the eggs, covered, for 12 minutes.
Remove the eggs from the heat and carefully drain the water, replacing with cold water and a handful of ice cubes.
When the eggs are cool enough to handle, peel and rinse clean. Pat the eggs dry and set on a plate.
Slice each egg in half lengthwise and remove the yolk from white.
Place yolks into a bowl and put whites on a serving dish and sprinkle
with a pinch of coarse salt.
Mash yolks thoroughly, until a fine, grainy texture has been achieved. Add the mayonnaise, horseradish, honey, Aleppo pepper and salt. Combine well, until a smooth texture has been achieved.
Pipe or spoon yolk mixture into cavity of egg white halves, top each egg with finely chopped green onion and a bacon bit.
