The only problem with The Best Deviled Eggs is that they always seem to disappear too fast. One minute you have a plate of creamy, tangy, flavorful egg delights with smoky paprika and fatty bacon bits on top. The next minute, you blink and they're gone already! With a wonderful balance of sweet and sour notes, you may just feel tempted to make two batches of The Best Deviled Eggs: one for your guests and one for yourself!
Ingredients• 8 hard-boiled eggs, peeled and halved • 1/4 cup mayonnaise • 2 teaspoons dill pickle juice • 1/2 teaspoon yellow mustard or Dijon mustard • 1/4 teaspoon salt • 1/8 teaspoon black pepper • 1/8 teaspoon garlic powder • 2 baby dill pickles, very finely diced • 1/8 teaspoon paprika, optional, to garnish • 4 strips bacon, optional, chopped and browned, for topping
Cut the peeled eggs in half, lengthwise.
Remove the yolks with a spoon. Set aside egg whites on a platter for later.
Place the yolks in a medium mixing bowl.
Mash the yolks with a fork.
Add the mayo, pickle juice, mustard, salt, black pepper, and garlic powder, and mix together until creamy.
Mix in the diced pickles.
Add more seasonings to taste.
Spoon a heaping teaspoon of the egg mixture into each egg half.
Garnish the top with a generous sprinkle of the paprika and a big pinch of browned bacon bits.