Deviled Egg Pickle Boats

• 6 Hard Boiled Eggs (peeled and finely chopped)
• 1/4 cup Mayonnaise
• 2 teaspoon Yellow Mustard
• 2 teaspoon Pickle insides (scooped from the center of the pickles)
• 1 tablespoon Fresh Dill
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• Salt and Pepper (to taste)
• 4 Whole Dill Pickles (halved lengthwise)
• 4 slices Bacon (cooked until crisp and crumbled)
• Optional garnish: additional fresh dill, chives, or a light sprinkle of smoked paprika (optional)

Instructions

1. 1

   Slice pickles in half lengthwise, using a small spoon (I like to use a measuring spoon) scoop out the seeds and middle of the pickle to make a canoe shape, set aside

2. 2

   Chop hard boiled eggs into fine pieces and mix with mayonnaise, mustard, pickle insides, garlic powder, salt and pepper. Mix well to combine.

3. 3

   Spoon the egg mixture into the pickle canoe and top with cripsy bacon and fresh dill to garnish with paprika to fill generously

4. 4

   Serve chilled.