Add mayo, yogurt, mustards, pickle juice, sugar, salt, pepper, and hot sauce. Use a fork to mash well.
Spoon filling into each egg white. Sprinkle with paprika and serve.
Notes
I like to serve my Deviled Eggs with a few slices of pickles.A few hot, and a few sweet. I find it makes a great small plate or a starter to any great meal or alongside a cocktail.