Cook the eggs covering them with 1 inch of water. Add a tsp of vinegar to make peeling them easier. Once they come to a boil turn off the heat and let them sit for 12 minutes. Transfer to an ice bath until cooled.
Rinse and peel the eggs.
Cut the eggs in half and set the whites in a decorative serving plate. Scoop the yolks in a mixing bowl.
Add all the ingredients into the bowl and combine! Add more bone broth as needed to get desired consistency. For a fancy look transfer to a piping bag and pipe into egg whites. Or simply spoon into the egg wells with a small spoon.
Top with thyme leaves and refrigerate for 1 - 2 hours before serving. This is NOT necessary but it does allow the flavors to meld. This can be made up to 6 hours before serving.