DEVILED EGGS WITH BACON AND HOT SAUCE

Deviled Eggs with Bacon and Hot Sauce image

Provided by Alex Guarnaschelli

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 13

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12 large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon paprika, plus additional for dusting
Juice from 1/2 large lemon
Kosher salt and freshly ground black pepper
1/3 cup heavy cream
3 scallions, thinly sliced, green and white parts separated
Coarse sea salt, for garnish
8 strips bacon, cut into thin strips and cooked crispy, warm

Steps:

Gently place the eggs in a medium pot of boiling water. Reduce the heat, cover and cook for 11 minutes. Gently pour off the hot water and run cool water over the eggs until they feel cool to the touch.
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, wiping the blade between each egg. Remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter.
Use a whisk to blend the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt.
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. Spoon the egg yolk mixture into a pastry bag fitted with a fluted tip or a resealable plastic bag with one of the bottom corners cut off.
Sprinkle the egg whites with the scallion whites, coarse sea salt and pepper. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer. Fill the hollows in the egg whites with the yolk mixture. Top with the scallion greens. Refrigerate until ready to serve. Just before serving, top with the bacon.