Dill Pickle Deviled Eggs

2 servings

1 Large Hard Boiled Eggs peeled

⅕ C Mayonnaise add more if you like them creamier

⅓ TBSP Dill Pickle Juice more to taste

⅓ TBSP Finely Chopped Dill Pickles

⅕ tsp Dijon Mustard

⅕ tsp Fresh Dill chopped (plus extra for garnish)

⅓ TBSP Bacon crispy, chopped finely

Salt andBlack Pepper to taste

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Cut each hard-boiled egg in half lengthwise and carefully scoop out the yolks, placing them in a mixing bowl. Set the egg whites aside on a serving plate.
Mash the egg yolks with a fork until they’re crumbled. Add the mayonnaise, dill pickle juice, chopped pickles, Dijon mustard, chopped bacon and fresh dill. Mix until smooth and creamy, tasting as you go. If you prefer a tangier filling, add a little more pickle juice. Season with salt and black pepper to taste.
Spoon, or pipe the filling back into the egg whites, or, for a cleaner look, use a piping bag or a plastic sandwich bag with a corner snipped off.
Sprinkle the tops with a touch of dill, and cripsy bacon bits and garnish each egg with a small slice of pickle for an extra pop of color and flavor.
Serve immediately, or chill in the fridge for 30 minutes if preferred.