Place eggs in a large pot and cover with water. Move to stovetop and cook on high heat until water begins to boil. Boil for one minute, cover with a lid and remove from heat. Allow eggs to cool for 17 minutes, then transfer to an ice water bath for 12 minutes.
Slice eggs in half lengthwise. Remove egg yolks and transfer to a medium-sized bowl. Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and horseradish. Use a fork to mash well until the mixture is creamy.
Spoon filling into each egg white. Sprinkle with WannaRub Original Blend and top with bacon bits and a small slice of gherkin pickle.