Fill a medium sized saucepan with enough hot water to fully submerge the eggs. Ensure the pan is large enough for eggs to not crowd each other. Add salt and vinegar. Do not add the eggs!
Bring to a rolling boil. Then remove from heat. Slowly lower eggs into the pot with a slotted spoon, being careful not to crack them.
Bring to a low simmer and cook 13 minutes.
Remove from heat and immediately plunge into a large bowl of ice water. Allow them to cool completely (at least 15 minutes).
While eggs cool, mix together mayonnaise, mustard, pepper, salt, garlic powder, pickle juice, and pickles together in a bowl.
Peel eggs and cut in half with a sharp knife.
Separate egg yolks to a medium bowl and egg whites to a serving platter.
Mash the yolks into a fine crumble using a fork. Add to the mayonnaise mixture.
Evenly disperse heaping spoonfuls of the yolk mixture into the egg whites.
Sprinkle with paprika and garnish with bacon and green onions.
Serve immediately!
Video
Notes
You can start the eggs in cold water in the pan if you prefer. But because each stovetop and pan takes different amounts of time to bring water to a boil, the hot water method is more consistently accurate. Don’t skip the ice bath, it makes a huge difference! Keep in mind that if your eggs are larger or smaller than a standard large egg you will need to adjust your timing to compensate.