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Immerse the eggs in a pot of cold water. Bring water to a boil, then immediately reduce heat to very low, so that the water remains hot but below a simmer. Cover and let eggs stand in the hot water for 10 to 11 minutes. Drain eggs and run under cold water until cool to the touch.
While the eggs are cooking, heat a large skillet or sauté pan over medium-high heat. Add the bacon to the pan and cook about 4 minutes on each side, until crispy and golden brown. Transfer bacon to a plate lined with a paper towel. Once cool, crumble into small pieces and set aside, reserving 1 to 2 tablespoons for garnish.
Peel the cooled eggs and cut in half lengthwise on a cutting board. Scoop out the yolks and mash them in a mixing bowl.
Add the mayonnaise, honey mustard, 2 tablespoons of the dill and the bacon to the yolks and mix well to combine. Season with salt and pepper to taste.
Using a small spoon, fill the egg-white halves with the yolk mixture and place on a serving platter. Garnish with dill and bacon bits and serve.