Simply The Best Deviled Eggs

• 3 slices of bacon, each slice cut into fourths
• 1 shallot
• 1 pinch rice flour
• 1 pinch cornstarch
• 1 tablespoon duck fat (optional)
• 6 hard-boiled eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white wine vinegar or Champagne vinegar
• 1/8 cup fresh basil leaves
• 1 tiny pinch cayenne powder
• 1 to 2 pinches kosher salt

1. Cook the cut bacon pieces over medium-low heat until crisp. (Cook a few extra pieces, just in case someone you love "samples" a few pieces, like husband my did.) Slice up the shallot into thin slices and mix with the rice flour and cornstarch. Remove the bacon from the pan, turn the heat up to medium-high, and add a spoonful of duck fat to the pan. Fry the shallots in the oil until they are brown and crispy. Then scoop them out and drain on a paper towel.
2. Peel your hard-boiled eggs, cut them in half horizontally, and put the egg yolks into a bowl. In the bowl of a small food processor add the mayonnaise, Dijon mustard, white wine vinegar, basil leaves, cayenne powder, and salt. Pulse. Add the egg yolks and pulse until the mixture is smooth. Taste and adjust the seasoning.
3. Place the egg white cups on a platter and cut a tiny sliver off the bottom of the egg whites to make them stand up straight. Pipe the egg mixture into the egg white cups. Garnish with the bacon squares and the fried shallots. Serve.

bacon, shallot, rice flour, cornstarch, duck fat, eggs, mayonnaise, mustard, white wine vinegar, fresh basil, cayenne powder, kosher salt

Taken from food52.com/recipes/40216-simply-the-best-deviled-eggs (may not work)