By Chef Alli

Deviled Eggs



8 hard-boiled eggs, peeled and halved lengthwise 

1/4 - 1/3 cup mayonnaise 

2 tsp dill pickle juice

1/2 tsp. yellow mustard, or to taste


1/8 tsp. granulated garlic 

1/8 tsp. smoked paprika 

freshly ground black pepper and kosher salt, to taste

2 dill pickles, very finely diced

more smoked paprika, for garnishing 

4 strips bacon, cooked and crumbled 


Using a small spoon, remove the yolks from the cooked egg whites, placing them into a medium mixing bowl. 

Using a fork, mash the yolks well, then add mayonnaise, pickle juice, mustard, garlic and paprika; mix until very creamy, then season to taste with salt and pepper; fold in the finely diced pickles. 

Spoon the deviled egg mixture into each egg half; sprinkle with a bit of smoked paprika. Garnish with bacon crumbles. Refrigerate until ready to serve.