Turn the stove to high heat now. Bring the water to a rolling boil. This will start the cooking process quickly.

Turn off the heat and cover the pot. Let the eggs sit for twelve minutes exactly. This makes the yolks perfectly yellow and firm.

Put the eggs in an ice water bath. This stops the cooking and helps peeling. Peel the shells off under cool running water.

Slice each egg in half lengthwise using your knife. Gently scoop out the yellow yolks into a bowl. Place the whites on a clean serving plate.

Mash the yolks with a fork until very fine. Add the mayo, mustard, and pickle juice now. Mix until the texture is very light and fluffy.

Spoon the mixture back into the empty egg whites. You can use a piping bag for style. Sprinkle paprika and green onions over the top.