I made a smaller batch of buffalo deviled eggs for this recipe but you can easily double the ingredients if cooking for a bigger crowd. I recommend using large eggs as they are easier to handle.
6 large eggs
3 rashers bacon, diced
For the filling
1 tablespoon Tabasco sauce or Frank’s Hot Sauce
2 tablespoons butter or ghee
1/2 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
1 tablespoon mayonnaise
To finish: 1 tablespoon mayonnaise and 3-4 drops of hot sauce
Place the eggs in a medium pot with cold water. Bring to a boil and cook for 6-7 minutes. I recommend stirring the eggs (rotating top and bottom a couple of times, especially at the beginning, to make sure the yolk doesn’t end up too much on one side. Strain and submerge the eggs in really cold water.
While the eggs are cooking, pan-fry the diced bacon in a little oil until crispy and set aside.
Peel the eggs and cut them lengthways. Remove the yolks with a spoon.
Mix the hot sauce with butter, garlic powder and onion powder and place over medium-high heat. Add a little salt and stir through until melted.
Add the yolks to the melted sauce and mash with a fork or a spoon. Add a tablespoon of mayonnaise and mash together until smooth. Add half of the fried bacon pieces to the yolk mixture and combine (leave the rest for the bacon for later).
Add half a teaspoon or so of the yolk mixture back to the egg white half and press down with your fingers. Continue with the rest of the mix until all egg whites are filled.
Mix another tablespoon or so of mayonnaise with a few drops of hot sauce. Top each egg half with a dollop of spicy mayo and a few pieces of crispy bacon.
If making these devilled eggs ahead of time, save the mayonnaise and bacon toppings until service time.