Deviled Eggs Supreme

• 8 whole Eggs
• 4 slices Bacon
• 1/2 cups Onion, Diced
• 2 Tablespoons Mayonnaise
• 1 teaspoon Spicy Brown Mustard
• 2 teaspoons Juice From Sweet Pickles
• 2 teaspoons Milk
• 1/2 teaspoons Cavender's Greek Seasoning (See Note Below)

1. Note: If you dont have Cavenders, use 1/4 teaspoon salt, 1/8 teaspoon granulated garlic, and 1/8 teaspoon pepper.
2. In a large pot or Dutch oven, add eggs and cover with cold water.
3. Cook over high heat until water comes to a boil.
4. Cover and remove from heat for fifteen minutes.
5. While eggs are cooking, fry bacon until crisp.
6. Remove to a paper towel-lined plate.
7. Drain grease, reserving about a tablespoon of grease in the skillet.
8. Add onions and saute until caramelized.
9. Crumble bacon and onion together and reserve for garnishing eggs.
10. Drain eggs and allow cold water to run over cooked eggs until cooled.
11. Peel eggs, gently rinse and pat dry.
12. Slice eggs in half lengthwise, removing yolks into a small bowl and setting the whites aside.
13. With a fork, mash yolks until completely broken up.
14. Stir in mayo, mustard, pickle juice, milk and Cavenders.
15. Combine until smooth.
16. Spoon or pipe filling into egg whites.
17. Garnish with onion and bacon just before serving.
18. Enjoy!
19. Miss

eggs, bacon, onion, mayonnaise, brown mustard, sweet pickles, milk

Taken from tastykitchen.com/recipes/appetizers-and-snacks/deviled-eggs-supreme/ (may not work)