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Using a very sharp knife, cut the eggs in half lengthwise. Using your fingertips or a small spoon, remove the yolks, being careful not to tear the egg whites. Place the yolks in a small bowl and set the whites aside.
Use a fork to mash the yolks as finely as possible. Stir in the mayonnaise, butter, pickle juice, mustards, sugar, salt, pepper and hot pepper sauce, mixing until the filling is smooth.
Spoon or pipe the filling into the egg whites, mounding or swirling it slightly. Carefully place the filled egg halves on a serving platter. Unless you're serving them immediately, cover the egg platter with a lid that doesn't touch the filling and refrigerate until serving time.
Just before serving, sprinkle the deviled eggs with paprika. If desired, top each with crumbled bacon and a pickle slice.