Cook the bacon until crispy, either in the oven or on the stovetop. Crumble. Set aside.

Place the eggs in a large saucepan with enough water to just cover the eggs.

Place the pan over medium high heat and bring the water to a boil.

Turn the water to simmer and cook the eggs for 10 minutes.

Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes. (Alternatively, you can cook your eggs in the Instant Pot)

Carefully, peel the eggs and slice in half from top to bottom.

Remove the yolks and place in a large bowl.

Add the mayonnaise, mustard, onion powder, Horseradish and 2 tablespoons bacon to the yolks.

Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.

Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg.

Repeat until all the eggs are filled.

Arrange the eggs on a platter and sprinkle with remaining bacon. Garnish with parsley if desired.