These deviled eggs get a salty kick with the addition of bacon and dill pickles.

Bacon and Pickle Deviled Eggs

Peel hard boiled eggs and cut in half lengthwise. Remove yolks from eggs and place in a small bowl. Place egg whites on a platter.

Mash egg yolks with fork, Stir in mustard, vinegar, salt, sugar, and white pepper. Mix until smooth. 

Fill egg whites with 1-1/4 teaspoons of yolk mixture. To garnish, sprinkle eggs with crisp cooked bacon and one small slice of a dill pickle. Refrigerate until ready to serve.