Author Pam - For the Love of Cooking / Original by Natasha's Kitchen
Equipment
Large Sauce Pan
Ingredients
6eggs
3-4tbspmayonnaiseto taste
2tspdill pickle juice
½tspmustard
⅛tspgarlic powder
Sea salt and freshly cracked pepperto taste
1small dill pickledminced (about 2 tbsp)
2slicesof baconcooked & crumbled
Instructions
Place the eggs into a large saucepan then cover completely with cold water.
Bring to a boil over high heat then boil for 1 minute. Turn the heat off and remove it from the burner. Cover with a lid and let the eggs sit for 10 minutes.
Immediately plunge the eggs into a large bowl filled with ice cubes and cold water, to cool for 10-15 minutes. Side Note: Don't skip the ice cubes & cold water! The super cold water shocks the eggs, making the membrane break which makes them SO MUCH easier to peel! Trust me.
Gently tap the bottom of the egg on the counter to crack then carefully roll the egg on the counter to crack the rest of the shell. Carefully, peel the shell from the egg. Side Note: If the shells are stubborn, try peeling them under warm running water.
Cut each egg in half lengthwise. Set aside.
Carefully drop the yolks into a small bowl and mash them very well with a fork until they are a fine crumb.
Add the mayonnaise, dill pickle juice, mustard, garlic powder, sea salt, and black pepper, to taste; mix until very well combined. Side Note: Be careful not to over-salt because the bacon bits will add saltiness to the eggs.
Add the minced pickles and combine well. Taste and add more mayonnaise, pickle juice, or seasonings, to taste, if needed.
Spoon the yolk mixture into a small Ziplock bag. Squeeze it until the filling is in the bottom corner of the bag. Snip off the corner of the bag then gently squeeze and fill each egg white half.
Sprinkle the top with bacon bits and paprika. Refrigerate until ready to serve. Enjoy.