Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil them for 20 minutes over MEDIUM-HIGH heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes, or until the bacon flags and hash browns are finished.
Make the bacon flags. Cut a strip of bacon in half center-wise, then fold each piece lengthwise. Sew a toothpick through the center and lay on a tinfoil-lined baking sheet. Make 6-12 flags. Bake at 350 F. for 15 minutes.
Make the mini hash browns. Chop 1 small Yukon gold potato into tiny cubes. Real teeny. Add 1 tsp. butter to a pan and cook the tiny potatos on MEDIUM heat for about 5-10 minutes until brown. Season with salt and pepper. Remove and set aside.
Slice 12 celery leaves. You’ll find nice small ones usually in the center of a bunch. Slice leaves that are about 1-2 inches. Set aside.
Once the eggs are cool, remove the shells by carefully tapping around the center, peeling and slicing them in half.
Remove the yolks by gently sliding them out. Set whites aside. Push yolks through a mesh strainer into a mixing bowl. This will break up the yolks and ensure that the filling is perfectly smooth when you mix in the other ingredients.
Add 1 tbsp. mayonnaise, 1 tsp. spicy brown mustard, ½ tsp. creamy horseradish, ½ tsp. cocktail sauce, 3 shakes of tabasco, 3 shakes of Worcestershire sauce and a sprinkle of salt &pepper to the bowl with yolks and stir. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy. Spoon it into a pastry piping bag with a pretty tip.
Fill each egg. Add bacon flags, a small celery leaf and a small pile of hash browns to each. Sprinkle with cayenne, celery salt and serve.