Support Village Voice News With a Donation of Your Choice.
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
- 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. (Source: natashakitchen.com)