Bacon Deviled Eggs

Ingredients

8 hard-boiled large eggs peeled

1/4 cup mayonnaise

2 tsp dill pickle juice

1/2 tsp Yellow mustard

pinch salt

1/8 tsp black pepper

1/8 tsp garlic powder

2 baby dill pickles finely diced

1/8 tsp paprika

4 strips Indiana Kitchen bacon cooked and crumbled

Serving: 16 servings

Instructions

1. Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.

2. Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.

3. Mix in finely diced pickles. Add more seasonings to taste if needed.

4. Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of cooked bacon bits.