Deviled Eggs with Bacon and Hot Sauce

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 55 min
  • Yield: 8 to 10 servings
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12 large eggs

Kosher salt 

1/2 cup mayonnaise 

1 tablespoon Dijon mustard 

1 tablespoon Worcestershire sauce 

1 tablespoon white wine vinegar 

1 teaspoon hot sauce, such as Tabasco, plus additional for topping 

1/2 teaspoon paprika, plus additional for dusting 

Juice from 1 large lemon 

1/3 cup heavy cream 

3 scallions, trimmed, cut into thin rounds 

8 strips bacon, cut into thin strips and cooked crispy, warm 


  1. Gently place the eggs in a medium pot and cover them with cold water. Add a pinch of salt. Bring the water to a rolling boil over high heat, then remove from the heat, cover the pot and let stand for 10 minutes. Gently pour off hot water and run cool water over the eggs until they feel cool to the touch.
  2. Gently crack the egg around the shell and peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits; dry them off thoroughly. Using a sharp knife, cut the eggs in half lengthwise and remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter.
  3. Whisk the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt.
  4. Whip the cream in a separate bowl until it holds medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Fill a pastry bag fitted with a fluted tip or a plastic sandwich bag with one of the bottom corners cut off with the egg yolk mixture. Sprinkle egg whites with salt. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer.
  5. Fill the hollows in the egg whites with the yolk mixture. Top with the scallions. Refrigerate until ready to serve. Just before serving, top with hot sauce and bacon.