Decadent Deviled Eggs

Ingredients

• 1/3 cup 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 mustar
• 1 tsp. white wine vinegar
• Salt and freshly ground black pepper to taste
• 12 drops Tabasco sauce or to taste
• Paprika, to garnish

Directions

1. In a medium-size bowl, mash the egg yolks with a fork.

2. Add the bacon, shallot, mayonnaise, mustard, vinegar, salt, pepper and Tabasco.

3. 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.

4. Sprinkle with paprika and serve.

Makes 12 filled egg halves.

– Recipe from Nora Capell of Port Chester, N.Y. as printed by the Advocate – Baton Rouge, La