Deviled Eggs with Bacon


  • 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


  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.
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