1 dozen large eggs, room temperature

¼ cup mayonnaise

2 tablespoons sour cream or heavy cream

1 tablespoon Dijon mustard

1 teaspoon honey

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Tabasco

½ shallot, finely chopped

½ teaspoon fresh herbs, finely chopped

6 slices bacon, cooked crisp


Put eggs in a medium pot and cover with water.  Bring to a boil over medium-high heat and reduce the heat to simmer and cook for 10 minutes.  Remove from heat, cover and set aside for 15 minutes.  Drain and add cold water to the eggs for 5 minutes.   Drain and peel the eggs immediately. Cut lengthwise in half and separate the yolks and from the whites. Place the whites on a serving platter.

Mash the yolks in a medium bowl with a fork.  I prefer using an electric mixer on low speed, beating well and adding the mayonnaise, then the sour cream, Dijon mustard, seasoning and shallots.  Check for flavor and add a little more mayo or salt and pepper to taste.  Fill the egg whites and garnish just before serving with bacon, tomato and lettuce.