Place the eggs in a saucepan and cover with cold water by 1-inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside for 12 minutes. Drain, cool in ice water and peel.

Slice the eggs in half lengthwise. Gently remove yolks and place in a bowl, mash with a fork until smooth. Add mayonnaise, Dijon mustard, and pickle juice. Stir in fresh dill, finely chopped dill pickles; season with salt & pepper.

Place filling into a piping bag fitted with a 2A tip or freezer bag and pipe into egg whites.

Garnish with pickle slices and sprinkle with more dill if desired. Refrigerate until ready to serve.