Now this is what I call Bacon and Eggs!
Bacon Deviled Eggs
1 dozen eggs
6 tbsp. real mayonnaise
2 sweet pickles, diced
2 tsp. Dijon mustard
salt and pepper, to taste
1 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. Melted butter
1/2 tsp. smoked paprika, plus more for garnish
3 slices bacon, cooked and crumbled
2 tbsp. chives, finely diced, for garnish
Carefully place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off heat. Allow the eggs to cook, covered, for 10 minutes. Transfer the eggs to a bowl of ice water and chill for 10 minutes.
Slice the hard boiled eggs in half lengthwise. Remove the yolks to a small bowl with a spoon and place the egg whites on a plate. Mash the yolks using a fork and add the mayonnaise, diced pickles, dijon mustard, salt, pepper, garlic powder, onion powder, melted butter, and smoked paprika together until nice and creamy. Fold in 3/4 of the diced bacon. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Garnish with more bacon bits, chives and smoked paprika.