Thanksgiving Feast: Deviled Eggs

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Ingredients

Servings: 16 deviled eggs

8 hard boiled eggs, peeled and halved

1/4 cup mayonnaise

2 tsp dill pickle juice

1/2 tsp yellow mustard , (or dijon), or to taste

pinch of salt , or to taste

1/8 tsp black pepper

1/8 tsp garlic powder

2 baby dill pickles, very finely diced

1/8 tsp paprika, to garnish

3 oz bacon (4 strips), chopped and browned, for topping

Instructions

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.

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.

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

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 browned bacon bits.