DEVILED EGG FOOTBALLS

Cut hard boiled eggs in half lengthwise.

Remove the yolks and crumble them in a bowl.

Add 1/3 cup mayonnaise, mustard, pickle juice and salt. Stir until smooth and creamy.

Equally dived the filling between the 12 egg halves, spreading the filling in an even layer over top of the egg, leaving about an 1/8th of an inch border around the edge of the egg.

Sprinkle bacon over top and use your fingers to press the bacon into football shape. 

Spoon remaining 1 tablespoon of mayonnaise into a small zip top bag. Snip off the tip leaving a small opening.

Pipe a straight line of mayonnaise down the center, going lengthwise, of each egg.

Add 3-4 short lines of mayonnaise going across the long line to create the football laces. 

Serve and enjoy!