Dill Pickle Deviled Eggs

2 servings

1Large Hard Boiled Eggspeeled

⅕ CMayonnaiseadd more if you like them creamier

⅓ TBSPDill Pickle Juicemore to taste

⅓ TBSPFinely Chopped Dill Pickles

⅕ tspDijon Mustard

⅕ tspFresh Dillchopped (plus extra for garnish)

⅓ TBSPBaconcrispy, chopped finely

Salt andBlack Pepperto 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.