Few dashes hot sauceto taste, such as Tabasco or Sriracha sauce
1tablespoonfinely minced shallot
Kosher salt and freshly ground black pepperto taste
Paprika or crumbled cooked bacon for sprinklingoptional; skip this if you are using other seasonings
Bring a large pot of water to a boil. Gently lower the eggs into the boiling water, and cook, uncovered, for 9 minutes, allowing the water to return to a summer (adjust the heat as necessary to make sure the water isn't at a full boil).
While the eggs are cooking, fill a large bowl with ice water. Drain the eggs and place them in the ice water bath until just barely warm, about 15 minutes.
Peel the eggs while they are still slightly warm to it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs. Tap them lightly on the counter, give them a quick roll to crackle up the shells, then peel carefully. Carefully remove all of the yolks into a medium-sized mixing bowl,or the bowl of a food processor. Place the whites on a serving platter
Add the mayonnaise, Dijon mustard, hot sauce, shallot, salt and pepper. Mash everything in the bowl with a fork until smooth and well blended. If you are using a food processor, pulse the mixture if you want it to be a bit coarse, let it run if you are looking for super smooth.
You can simply scoop the filling into the egg whites with a spoon, or for prettier deviled eggs transfer the yolk mixture to a pastry bag or sturdy zipper top bag fitted with a generous sized piping tip and pipe the mixture into the egg white halves. Sprinkle with paprika or top with crumbled bacon, or whatever you like!