Cut the eggs in half. Put the yolks into a bowl, and lay the whites face up on a platter (if using butter lettuce, set each half egg on a piece of butter lettuce).

Using a fork, break the yolks into small pieces as much as you can. Add 1 tbsp mayo, 1 tsp dijon, and 2 tsp pickle juice. Using a hand mixer, blend the mix together until uniform.

Add the remaining mayo, mustard and pickle juice, and blend until smooth. Add the mix to a piping bag or a zip top bag with the corner cut out.

Pipe the mix into the center of each egg evenly. Sprinkle each with a pinch of paprika, and serve chilled.