Best‑Ever Deviled Eggs 

A beloved appetizer that’s always a hit, these deviled eggs from Natasha’s Kitchen elevate the classic recipe with tangy dill pickle juice and crispy bacon. Smooth and creamy, the yolk filling is brightened by mustard and garlic, while the diced pickles add a delightful crunch. They’re quick to whip up—15 minutes active time, 30 minutes total—and ideal for entertaining, make‑ahead prep, or potlucks. Expect rave reviews every time! 

Ingredients

• 8 hard‑boiled eggs, peeled and halved
  
  

• ¼ cup mayonnaise
  
  

• 2 tsp dill pickle juice
  
  

• ½ tsp yellow mustard (or Dijon mustard), or to taste
  
  

• Pinch of salt, to taste
  
  

• 1⁄8 tsp black pepper
  
  

• 1⁄8 tsp garlic powder
  
  

• 2 baby dill pickles, very finely diced
  
  

• Paprika, to garnish (approximately 1⁄8 tsp)
  
  

• 3 oz bacon (about 4 strips), chopped and browned, for topping
  
  

Directions

1. Peel the hard‑boiled eggs, slice in half lengthwise, and place the whites cut‑side up on a platter. Remove yolks and transfer them to a medium bowl.
   
   

2. Mash yolks with a fork until crumbly. Add mayonnaise, dill pickle juice, mustard, salt, pepper, and garlic powder; mash together until creamy.

3. Stir in the finely diced dill pickles. Taste and adjust seasoning as needed.
   
   

4. Spoon or pipe the yolk mixture into each egg white half.
   
   

5. Garnish each egg with a sprinkle of paprika and a generous pinch of browned bacon bits.
   
   

Nutrients (per serving, one deviled egg)

• Calories: 86 kcal
  
  

• Fat: 7 g (Saturated Fat: 2 g)
  
  

• Protein: 4 g
  
  

• Carbohydrates: 1 g
  
  

• Cholesterol: 98 mg
  
  

• Sodium: 171 mg
  
  

• Potassium: 50 mg
  
  

• Fiber: 1 g
  
  

• Vitamin A: 154 IU
  
  

• Vitamin C: 1 mg
  
  

• Calcium: 16 mg
  
  

• Iron: 1 mg