Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes. Once cooked, transfer the eggs to an ice water bath to cool.
Peel the cooled hard-boiled eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
Mash the egg yolks with a fork or a potato masher until they are smooth. Add mayonnaise, mustard, salad cubes, and ketchup to the mashed yolks. Mix the ingredients thoroughly until you have a smooth and creamy filling. Season the filling with salt and pepper to taste.
Spoon the egg yolk mixture into the hollowed-out egg whites. You can use a spoon or a piping bag to make the filling look neat and attractive.
Crumble the cooked bacon slices into small pieces. Sprinkle the crumbled bacon over the filled egg halves.
Place the deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.
Before serving, you can garnish the deviled eggs with a sprinkle of chopped chives or paprika for extra flavor and a pop of color. Arrange the deviled eggs on a serving platter and enjoy!