6 large eggs
2 slices bacon, coarse chopped
1/4 cup sour cream
1 tablespoon Dijon mustard
Place eggs in a 3- to 4-quart pan and add enough cold water to cover by 1 inch. 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-inch 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. Discard all but 1 tablespoon bacon fat from pan. Shell eggs and cut in half lengthwise. Remove yolks and put in a small bowl. Mash yolks with a fork, blending in the reserved 1 tablespoon bacon fat, the sour cream, and the mustard. Add hot sauce and salt to taste. Mound yolk mixture equally in egg white cavities. Sprinkle with bacon and parsley just before serving.
NOTES: If making up to 1 day ahead, arrange filled eggs in a single layer; cover and chill. Wrap bacon and parsley separately and chill.
MAKES: 12 servings