6 hard boiled eggs, cooled and peeled
2 tsp black pepper
1/2 teaspoon pickle juice
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Smoked paprika
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Add the pepper, pickle juice, mayonnaise, mustard, and salt to the egg yolks and using a fork, stir to thoroughly combine. Spoon the mixture into each of the white halves. Garnish the top of each egg with smoked paprika.
Chill for at least 1 hour in the refrigerator before serving.
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