Spicy Bacon Deviled Eggs

6 hard-cooked eggs, peeled and cooled

3 tablespoons low-fat mayonnaise

1/8 teaspoon hot sauce of choice, or more to taste (I used Tabasco.)

2 slices extra-crispy bacon, finely chopped, plus more for garnish, if desired

1 tablespoon finely chopped flat-leaf parsley

½ teaspoon warm water

Slice each egg in half using a straight (not serrated) knife. Give each a slight squeeze over a medium bowl to dislodge the yolk. Place the white portion on a serving plate.

With a fork, smash the yolks into a fine paste. Add the mayonnaise, hot sauce, bacon, parsley and water to the yolks. Mix well. Scrape mixture into a small plastic baggie (quart or sandwich-size) and clip off one corner. Squeeze the mixture to the cut corner and then pipe mixture into the white halves. Sprinkle more bacon bits over the eggs, if desired. Refrigerate or serve immediately. Start to finish: less than 10 minutes

Makes 12 deviled eggs

Nutrition: Approximate values per serving: 63 calories, 5 g fat (1.3 g saturated), 86 mg cholesterol, 4 g protein, 1 g carbohydrates, no dietary fiber, 131 mg sodium.