Place the eggs in a large saucepan and cover them with water.

Transfer the saucepan to the stovetop over high heat until the water begins to boil.

Boil the eggs for one minute, cover with a lid, and then remove from heat.

Allow the eggs to sit for 17 minutes, then drain and transfer them to an ice bath.

Once cooled, peel the eggs and set them aside.

Slice the eggs in half lengthwise and remove the yolks.

Transfer the yolks to a medium-sized bowl. Add the mayonnaise, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce (if using).

Use a fork to mash the mixture well.

Spoon the filling into each egg white.

Sprinkle with paprika and bacon (if using) and serve. If desired, top with a small slice of sweet gherkin pickle.