# What You Need:
→ Filling
02 - 3 tablespoons mayonnaise
03 - 2 tablespoons dill pickles, finely chopped
04 - 1 tablespoon dill pickle juice
05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon fresh dill, finely chopped
07 - Salt, to taste
08 - Black pepper, to taste
→ Garnish
09 - 1 tablespoon dill pickle, finely diced (optional)
10 - Pinch of smoked paprika (optional)
11 - Fresh dill sprigs
# How-to Steps:
01 - Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.
02 - Drain hot water and transfer eggs to an ice bath. Cool for 5 minutes, then peel the eggs carefully.
03 - Slice eggs in half lengthwise and gently remove yolks into a mixing bowl. Mash yolks with a fork and combine with mayonnaise, chopped pickles, pickle juice, Dijon mustard, fresh dill, salt, and black pepper until smooth and creamy.
04 - Spoon or pipe the yolk mixture into the hollowed egg whites evenly.
05 - Top with additional diced dill pickle, a sprinkle of smoked paprika, and fresh dill sprigs as preferred.
06 - Refrigerate until ready to serve. Present chilled for optimal flavor.
