Bacon Deviled Eggs
6 pieces thick-cut bacon
2 teaspoons smoked paprika, plus additional for garnish
3 tablespoons mustard
1/2 small red onion, grated (about 3 tablespoons)
A few dashes Tabasco sauce
2 tablespoons mayonnaise
Salt and freshly ground black pepper
Place eggs in a saucepan, cover with cold water and set over high heat. When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes, then place in the sink under cold water. When the eggs are cool enough to handle, remove them from the water and carefully crack and peel. Set aside.
Place a medium-size skillet over medium heat and cook bacon until crispy, about 3-4 minutes per side. Remove bacon to a paper towel-lined plate. Once cool, chop into small pieces and reserve.
Place the eggs on a clean cutting board and cut lengthwise in half. Carefully scoop out the yolks into a medium-size bowl.
Break yolks up with a fork and add the chopped bacon, smoked paprika, mustard, grated onion, Tabasco and mayonnaise; stir until well combined. Season to taste with salt and freshly ground black pepper.
Spoon mixture into a plastic bag (or pastry bag) and snip off the tip of one corner. Pipe a bit of the mixture into each egg half. Lightly dust with smoked paprika for garnish.
Serve immediately or keep chilled until ready to serve.