Step 1In a blender, combine the egg yolk, mustard, Tabasco, Worcestershire sauce, vinegar and lemon juice. With the blender running, slowly drizzle in the grapeseed oil to form an emulsion. Season with ¾ teaspoon salt, or to taste. If desired, thin with a little water as needed. This makes a scant 2 cups aioli, which will keep, covered and refrigerated, up to 1 week.
Step 1Remove the crust from the bread and cut it into 1/4-inch cubes. Place the cubes in a bowl and toss with 2 teaspoons olive oil, or enough to lightly coat, and a sprinkling of salt and pepper. Toast the cubes in a skillet over low heat until golden-brown, 15 to 20 minutes, shaking frequently to prevent burning.
Step 1Bring a small saucepan of water to the boil. Add the mustard seeds and blanch. Drain, discarding the water. Repeat, blanching the seeds twice more. Drain and place the seeds in a glass bowl.
Step 2Make a spice sachet: Combine the coriander, cardamom, pepper, juniper, bay leaf and thyme in a coffee filter or cheesecloth, tying the sachet shut with butcher’s twine so the spices don’t escape.
Step 3In a small saucepan, combine the vinegar and water, along with the sachet and bring to a boil. Remove from heat and pour the vinegar mixture and sachet over the seeds. Set aside until cooled. Cover and refrigerate the pickled seeds until ready to use. Strain before using.
Step 1In the bowl of a food processor, combine the egg yolks, aioli, mustard, crème fraîche, salt, smoked paprika, sherry vinegar and chives. Taste and adjust the flavorings or seasoning as desired. Place the yolk mixture in a piping bag.
Step 2Pipe the yolk mixture into the cavity of each egg white. Garnish each with a sprinkling of bacon and croutons, along with ¼ teaspoon pickled mustard seeds. Finally, garnish each egg with a dash of smoked paprika.