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Deviled Eggs from votes Ingredients 8 hard boiled eggs, peeled and halved 1/4 cup mayonnaise 2 tsp dill pickle juice 1/2 tsp yellow mustard , (or dijon mustard), or to taste pinch of salt , or to taste 1/8 tsp black pepper 1/8 tsp garlic powder 2 baby dill pickles, very finely diced 1/8 tsp paprika, to garnish 3 oz bacon (4 strips), chopped and browned, for topping Instructions Cut peeled eggs in half lengthwise and place them on a serving platter

To further bring out the French flourishes of this particular dresser, I borrowed a glazing technique from my friend Cindy from Edith and Evelyn Vintage, since Ive never worked with a dark wax

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Pair with our Ingrid Soft Bow Pump to complete the look

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