In a saucepan, arrange large eggs in a single layer and cover them with cold water by about an inch. Bring this to a vigorous boil over medium-high heat. Once boiling, cover the pan and remove it from the heat. Let the eggs sit undisturbed for 12 minutes.

Transfer the eggs to an ice bath using a slotted spoon. Cool for about 15 minutes to halt further cooking and ensure easy peeling.

Gently crack the eggs' shells under cool running water to assist with peeling. Chop the peeled eggs into 1/4-inch pieces.

In a large mixing bowl, combine mayonnaise, softened butter, and bacon fat. Blend until smooth and slightly fluffy.

Gently fold the chopped eggs into the fat mixture, adding fine sea salt and freshly ground black pepper.

Incorporate the crispy bacon pieces into the mixture and transfer it to an airtight container for flavors to meld.

Refrigerate the salad for at least 2 hours before serving.