• 1/3 C. mayonnaise
• 1 large shallot, minced
• 6 slices bacon, cooked until crisp and finely chopped
• 6 hard-cooked eggs, peeled and split length-wise
• 1 heaping tsp. Dijon mustard
• 1 tsp. white wine vinegar
• Salt and freshly ground black pepper to taste
• 12 drops Tabasco sauce or to taste Paprika, to garnish

In a medium-size bowl, mash the egg yolks with a fork. Add the bacon, shallot, mayonnaise, mustard, vinegar, salt, pepper and Tabasco. If desired, fill a pastry bag fitted with a large star tip and pipe the yolk mixture back into the egg whites. Or use a small spoon to fill the whites. Sprinkle with paprika and serve.

Makes 12 filled egg halves.