Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week.
Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm.
Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice.
Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste.
Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad
BRIOCHE BREAD CROUTONS:
Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.