Deviled Eggs - cooking recipe

Ingredients

6 hard-cooked large eggs
2 Tbsp. cream cheese
2 tsp. mayonnaise
2 tsp. Dijon mustard
2 tsp. horseradish
1 slice fried bacon
1/8 tsp. ground mustard
1/8 tsp. white pepper
salt to taste
2 tsp. sweet pickle juice

Preparation

Cut eggs in half lengthwise and put yolks in bowl.
Mash yolks; add cream cheese.
Mash with fork to get all lumps out. Add remaining ingredients except bacon and pickle juice.
Mix well.
Add pickle juice a little at a time to get the consistency you like, not too loose.
Refill egg whites.
Sprinkle tops with bacon crumbs. Chill and serve.