Place the eggs in a saucepan and cover with water. Let it come to a boil and cook for 7-8 minutes.
Drain the eggs and place them in iced water. Peel the eggs and slice them lengthwise. Remove the egg yolks and transfer it to a large bowl. Season the egg whites with a pinch of salt.
Smash the yolks with a fork. Add the mayo, dijon mustard, pickle juice, hot sauce, sugar, butter, salt, and pepper. Mix well.
Spoon filling into each egg white and top it off with crispy bacon. Sprinkle the deviled eggs with paprika, if desired, and enjoy!
