Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.

Peel the eggs. Cut them in half lengthwise.

Cut the boiled eggs in half lengthwise. Pop the yolks out into a bowl. Set the egg whites on a platter. Mash yolks with a fork until crumbly, then mix in mayonnaise, pickle juice, half of the fresh dill, dijon mustard, and pickles. Stir until smooth. Taste and adjust seasoning as necessary.

Fill the egg whites with the mixture.

Garnish with the remaining dill and more sliced pickles, if desired, plus a sprinkle of paprika.