Slice eggs in half lengthwise and carefully remove the yolks. Arrange egg whites on a serving plate. Set aside.
In a food processor, add egg yolks, mayonnaise, heavy cream, mustard, pickle juice, and cayenne pepper. Pulse until mixture is smooth and creamy. (Alternatively, mash yolks in a bowl with a fork, then add remaining ingredients and stir until smooth.)
Add half of crumbled bacon and stir to incorporate. Pipe filling evenly between eggs and top with remaining crumbled bacon.
Refrigerate eggs, covered, until ready to serve. Deviled eggs can sit out for two hours before needing additional refrigeration.
Deviled eggs can be made up to two days ahead. I recommend piping the filling into your eggs the same day as being served. Bacon will lose its crispiness the longer it sits in the filling.
Deviled eggs need to be refrigerated to remain safe to eat. Deviled eggs can sit out for up to two hours before needing additional refrigeration.
Heavy cream can be omitted from the recipe if desired.
Cayenne pepper can be substituted with black pepper.