Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat. Let sit for 10–12 minutes.

Transfer the cooked eggs to an ice bath to cool before peeling.

In a skillet over medium heat, cook the bacon until crispy. Remove and place on a paper towel to drain, then crumble into pieces.

Carefully peel the eggs under cold running water. Slice each egg in half lengthwise, remove the yolks, and place yolks in a mixing bowl.

Add softened cream cheese, crumbled bacon (reserve some for topping), salt, and black pepper to the yolks. Mash together until smooth and well combined.

Spoon or pipe the yolk mixture back into the egg white halves. Garnish with reserved bacon, scallions, and everything bagel seasoning. Sprinkle paprika on top if desired.

In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk and sparkling water, stirring to combine.

Add the salt and melted butter; beat until smooth.

Heat a griddle or frying pan over medium-high heat and lightly coat with nonstick spray.

Pour or scoop approximately ¼ cup of batter onto the pan. Tilt the pan in a circular motion to spread the batter evenly.

Cook the crêpe for about 2 minutes, until the bottom is golden brown. Flip and cook the other side until golden brown. Repeat for the remaining batter.

Spread Nutella onto each cooked crêpe. Add banana slices and fold into quarters or roll up. Place the crêpes on a serving plate.

Pour cold orange juice into glasses. Arrange the deviled eggs and banana Nutella crêpes on serving plates. Enjoy!