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Carefully peel eggs and rinse.
Slice the eggs in half lengthwise and place the yolks in a separate bowl. Use a pastry blender to chop the egg yolks quickly.
Add mayonnaise, mustard, pickles, juice, salt, and pepper to the chopped egg yolk. Use a fork to mix and mash until you get a creamy filling.
Fill the egg whites using a spoon or a piping bag fitted with a wide star tip.
Sprinkle with paprika right before serving.