Cut each boiled egg in half, length wise. Empty each yolk (yellow) into a medium bowl and set whites aside.

With a fork, mash yellows against the bowl until they begin to crumble. Add mayonnaise, mustard, salt and pepper. Mash with yellows until the mixture begins to cream together. You still want lumps in the mixture, at this point.

Add finely diced pickles and mix until evenly distributed. At this point you can choose to beat out any leftover yolk clumps, but I like the texture it gives to leave a few in.

Spoon approximately 2 tsp of egg mixture into each well of the egg whites. You will have some whites with a deeper well than others so you may need to fill a little more.

Finish deviled eggs by lightly sprinkling the tops with paprika. Serve immediately or store in refrigerator until ready to serve, up to 12 hours. +