Preparation

• Place eggs in a single layer in the bottom of a large pot.
• Fill the pot with cold water until the water level reaches about an inch above the eggs.
• Bring the water to a boil over high heat. Once the water begins to boil, remove the pot from heat and cover. Allow the eggs to sit in the pot for 10 to 12 minutes.
• Fill a large bowl with cold water and add ice cubes. Transfer the eggs to the ice water. Allow the eggs to cool for 15 minutes.
• Carefully crack and peel the eggs under cool running water.
• Pat the eggs dry with a paper towel and cut them in half lengthwise.
• Scoop out the yolks into a large mixing bowl and set the whites aside on a plate.
• Mash the yolks into a fine crumble. Add the mayonnaise, minced pickles, pickle juice, dijon mustard, salt, and pepper to the bowl. Mix until smooth.
• Scoop the yolk mixture into a piping bag and pipe into the egg white centers.
• Sprinkle on any optional toppings and serve immediately, or cover and refrigerate for up to 24 hours before serving.