Start by placing the eggs in a medium saucepan and covering them with cold water, about an inch above the eggs. Turn the heat to high and bring the water to a rolling boil. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 12 minutes.

Once the eggs have finished cooking, carefully transfer them to a large bowl filled with ice water using a slotted spoon. Allow the eggs to sit in the icy bath for at least 15 minutes.

After the eggs have cooled, tap them gently on the counter to crack the shells, and peel them under running water for optimal ease. Once peeled, chop the eggs into 1/4-inch pieces.

In a large mixing bowl, combine the creamy mayonnaise, softened butter, and rendered bacon fat. Using a whisk, mix these ingredients until smooth and slightly fluffy.

Gently fold the chopped eggs into the creamy fat mixture, ensuring each piece is evenly coated. Add fine sea salt and freshly ground black pepper to taste.

Transfer the combined salad into an airtight container and refrigerate for at least 2 hours before serving.