1. Prepare the Hard-Boiled Eggs:

1. Place the eggs in a large pot and cover them with cold water.
2. Bring the water to a boil, then reduce the heat to a simmer. Cook the eggs for 10–12 minutes.
3. Transfer the eggs to an ice bath immediately to stop cooking. Let them cool for 5–10 minutes.
4. Peel the eggs by gently cracking the shell and peeling from the large end.

2. Prepare the Filling:

1. Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until smooth.
3. Add mayonnaise, Dijon mustard, pickle juice, salt, and pepper. Mix until creamy and well combined. Adjust seasoning to taste.

3. Assemble the Deviled Eggs:

1. Spoon or pipe the filling mixture into the egg white halves. Use a piping bag with a star tip for a decorative touch.
2. Sprinkle with paprika and fresh herbs for garnish.
3. Add optional toppings like chopped bacon or crispy onions for added flavor.

4. Serve and Enjoy:

1. Arrange the deviled eggs on a platter and refrigerate until ready to serve.
2. Serve chilled as a snack, appetizer, or side dish.