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1
Put the eggs in a saucepan and cover with water by 2 inches.
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2
If you're using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook's note).
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3
Set the pan over high heat and bring the water to a boil.
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4
Reduce the heat and simmer for 2 minutes.
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5
Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.
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6
Pour off the hot water and cover the eggs with fresh cold water.
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7
Crack the eggs gently and return them to the cold water.
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8
When cool enough to handle, peel the eggs underwater.
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9
Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl.
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10
(Refrigerate the whites if making ahead.)
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11
With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth.
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12
Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy.
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13
Transfer the yolk mixture to a clean quart-size plastic bag.
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14
(Refrigerate if making ahead.)
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15
Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes.
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16
Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince.
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17
Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes.
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18
Combine the breadcrumbs with the bacon.
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19
Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds.
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20
With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon.
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21
Add 1/3 cup of the nori to the bacon mixture.
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22
When you're ready to serve the eggs, preheat the oven to 325 degrees F.
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23
Arrange the egg white halves on an oven-safe platter.
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24
Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners.
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25
Squeeze the yolk filling into the egg whites.
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26
Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes.
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27
Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.
