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Peel the eggs and slice in half lengthwise.
Using a spoon, carefully scoop the egg yolks into a medium bowl.
Place the egg whites on a plate.
To the bowl with the egg yolks, add the mayonnaise, mustard, pickle brine, salt, and pepper.
Blend until smooth using an immersion blender or fork.
Spoon about 1 tablespoon of filling into each egg white.
Garnish with desired toppings and serve immediately or cover and store refrigerated for up to 24 hours before serving.