A sprinkling of fresh chives and crispy bacon bits makes this recipe egg-ceptional!
- Hard boil, cool and peel 6 large eggs. Cut hard-boiled eggs in half and separate yolks from whites.
- In a medium bowl, combine yolks with 1/3-1/2 cup mayo, 2 Tbs pickle juice, 1 Tbs Dijon mustard and ½ tsp salt. Mash with a fork or spatula until smooth and there are no lumps.
- Pipe or spoon yolk mixture back into the egg whites and garnish with ground pepper, crispy chopped bacon and finely sliced chives.