Boil the eggs in a pot of water at a rolling boil for 12 minutes.

Cool the eggs immediately by running cold water over them until they are cool to the touch.

Peel the eggs carefully, tapping them gently to create cracks, and then rolling them on a surface.

Slice the eggs in half lengthwise and separate the yolks into a mixing bowl, placing the egg whites on a serving platter.

Mash the yolks until crumbly and mix in mayonnaise, Dijon mustard, pickle juice, diced pickles, minced dill, salt, and pepper until smooth.

Taste the filling and adjust seasoning if needed.

Fill the egg whites with the yolk mixture using a piping bag or zip-lock bag.

Garnish with pickle slices and dill sprigs before serving.