Place 12 large eggs in a pot and cover completely with cold water. Bring to a rolling boil over high heat, then immediately remove from heat, cover the pot with a lid, and let sit undisturbed for 17 minutes. This gentle carryover cooking method creates perfectly creamy yolks without the gray-green ring that comes from overcooking. Transfer the eggs to an ice bath and let them cool for at least 5 minutes—this stops the cooking process and makes them easier to peel.

While the eggs chill, combine 1/3 cup mayonnaise, 1.5 tbsp softened butter, 2 tsp yellow mustard, 2 tsp dijon mustard, 2 tsp pickle juice, 1 tsp sugar, 1/4 tsp salt, 1/4 tsp pepper, 2 dashes Tabasco sauce, and 1/2 tsp Worcestershire sauce in a bowl. Whisk until smooth and creamy. I like to add the Worcestershire and Tabasco right at the end so I can taste as I go—they're potent ingredients that can easily overpower if you're not careful. Set the filling aside.

Drain the cooled eggs and carefully peel them under cool running water for easier removal of the shell. Pat dry, then slice each egg in half lengthwise. Gently scoop out the yolks and discard them (you've already incorporated their flavor into the filling base). Pipe or spoon the filling mixture from Step 2 generously into each egg white cavity. Arrange the filled eggs on a serving platter and top each with a light sprinkle of paprika, a pinch of bacon bits, and a thin slice or two of sweet gherkin pickle. I find that the pickle slice should be placed just before serving to keep it crisp—if you add it too early, it can release moisture and make the filling soggy.