Ingredients

• 4 strips Field Bacon, chopped and browned, for topping
• 8 hard-boiled eggs, peeled and halved
• 1/4 c. mayonnaise
• 2 tsp. dill pickle juice
• 1/2 tsp. yellow mustard (or dijon)
• pinch of salt
• 1/8 tsp. black pepper
• 1/8 tsp. garlic powder
• 2 baby dill pickles, finely diced
• 1/8 tsp. paprika, to garnish

Directions

1. Cook chopped bacon in a skillet until desired crispiness. Drain and set aside.
2. 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.
3. 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.
4. Mix in finely diced pickles. Add more seasonings to taste if needed.
5. Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and a big pinch of browned bacon bits.