Begin by hard-boiling six eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover the pot and let sit for 10-12 minutes. Transfer the eggs to an ice bath to cool down quickly.

Once cool, gently tap and roll the eggs on a counter to crack the shell. Peel under running water for ease.

Cut each egg in half lengthwise. Carefully scoop out the yolks into a mixing bowl, placing the whites on a serving platter.

In the bowl with the yolks, add the mayonnaise, chopped dill pickles, Dijon mustard, salt, and pepper. Mash everything together until it reaches a smooth, creamy consistency.

Using a spoon or a piping bag, fill each egg white half with the yolk mixture.

Lightly sprinkle paprika over the tops for added flavor and color.