Shelly's Recipe

DECADENT DEVILED EGGS

Category: Deviled Eggs

6 hard-cooked eggs, peeled and split lengthwise
6 slices bacon, cooked until crisp
and finely chopped
1 large shallot, minced
1/3 cup mayonnaise
1 heaping teaspoon Dijon mustard
1 tsp white wine vinegar
Salt and freshly ground pepper, to taste
12 drops Tabasco sauce, or to taste paprika, to garnish (optional)

Carefully remove the yolks from the halved eggs. In medium 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. Otherwise, use a teaspoon to fill each egg white with yolk mixture. Sprinkle with paprika, if desired. Chill and serve.