Boil the eggs

• Place the eggs in a saucepan, cover with cold water and bring to a boil.
• Cook until hard-boiled, then drain.

Ice bath and peel

• Transfer the eggs to an ice bath to cool.
• Peel the eggs.

Cut and remove the yolks

• Cut the eggs in half lengthwise.
• Remove the yolks and place them in a bowl.

Make the filling

• Add the mayonnaise, Dijon mustard, pickles, pickle juice, salt and pepper to the yolks.
• Mix until smooth and creamy.

Fill the eggs

• Spoon or pipe the filling into the egg white halves.

Garnish and serve

• Sprinkle with paprika and top with crumbled bacon.