Peel eggs, and cut in half lengthwise. Remove yolks and set whites aside. In small bowl, combine egg yolks, bacon, mustards, mayonnaise, honey and cloves; mix until smooth. Stir in onions and pickles; mix well. Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Garnish with paprika.

*To hard-cook, put eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water 15 minutes for Large eggs. (12 minutes for Medium Eggs and 18 minutes for Extra Large.) Immediately run cold water over eggs or put them in ice water until completely cooled. To remove shell, crackle it by tapping gently all over. Roll egg between hands to loosen shell, then peel, starting at the large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.