Ingredients
Scale
- 6 large hard-boiled eggs
- 4 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons pickle juice
- 1 teaspoon sugar
- 1 teaspoon hot sauce
- Salt and pepper to taste
- Paprika for garnish
- 1 small dill pickle, cut into 12 slices
- 2 pieces cooked bacon, cut into 12 pieces
Instructions
- Whisk together mayonnaise, yellow mustard, Dijon mustard, pickle juice, sugar, and hot sauce in a large bowl.
- Slice hard-boiled eggs in half and scoop yolks into the bowl with the mayonnaise mixture.
- Mix yolks and mayonnaise until smooth and creamy.
- Season the mixture with salt and pepper.
- Fill egg white halves with the yolk mixture using a piping bag.
- Garnish with dill pickle, bacon, and sprinkle paprika.
- Refrigerate until ready to serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use older eggs for easier peeling.
Chill filled eggs for at least 30 minutes before serving for best flavor.
Consider experimenting with toppings like chives or crumbled feta.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Calories: 75
- Sugar: 0g
- Sodium: 115mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg