Time: 30 minutes. If you're making these the day before, chill the filled eggs in a single layer on a baking sheet; chill the bacon and parsley separately.
6 large eggs
2 strips bacon (1 1/2 oz. total), coarsely chopped
1/4 cup sour cream
1 tablespoon Dijon mustard
Parsley leaves for garnish
How to Make It
Put eggs in a 3- to 4-qt. pan and add enough cold water to cover by 1 in. Bring to a simmer over high heat, then reduce heat so bubbles break surface only occasionally. Cook 15 minutes. Drain eggs, cover with cold water, and let stand until cool, about 10 minutes.
Meanwhile, in an 8- to 10-in. frying pan over medium-high heat, stir bacon until crisp and brown, about 3 minutes. With a slotted spoon, transfer bacon to towels to drain. Crumble when cool. Reserve 1 tbsp. bacon fat from pan.
Shell eggs and cut in half lengthwise. Put yolks in a small bowl and mash with a fork, blending in reserved bacon fat, sour cream, and mustard. Add hot sauce and salt to taste.
Divide yolk mixture among egg whites. Top with bacon and parsley leaves just before serving.