6 large eggs

1/4 teaspoon salt

1 pinch black pepper

3 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 small pickle, finely grated

1 teaspoon pickle juice

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Place eggs in a saucepan and cover with cold water. Bring to a boil, then lower heat and simmer for 10–12 minutes.
Transfer eggs to an ice bath for 5 minutes before peeling.
Slice eggs in half lengthwise, remove yolks, and place yolks in a bowl.
Mash yolks with mayonnaise, Dijon mustard, grated pickle, pickle juice, salt, and pepper until smooth.
Spoon or pipe mixture back into egg whites.
Chill deviled eggs until ready to serve.

Sprinkle smoked paprika on top for color and flavor.

Use chopped pickles instead of grated for extra crunch.

Add hot sauce or cayenne pepper for spice.

Substitute yellow mustard for Dijon if preferred.

Greek yogurt or sour cream can replace mayonnaise for a tangier version.