8 hard-boiled eggs, peeled and halved
1/4 cup mayonnaise
2 tsp dill pickle juice
1/2 tsp yellow mustard, (or Dijon mustard)
pinch of salt
1/8 tsp black pepper
1/8 tsp garlic powder
2 baby dill pickles, very finely diced
1/8 tsp paprika, to garnish
3 oz bacon (4 strips), chopped and browned, for topping
- Prepare 8 hard-boiled eggs. Peel and cut in half lengthwise. Remove yolks with a spoon into a medium mixing bowl.
- Mash yolks with a fork to a fine crumb. Add mayo, pickle juice, mustard, salt, pepper, and garlic powder and mash until creamy.
- Fold in finely diced dill pickles. Add more seasoning to taste if needed.
- Spoon filling into egg white halves and top with a generous pinch of browned bacon and a sprinkle of paprika.