1. Cook the eggs
Place the eggs in a saucepan and cover with cold water. Bring the water to a boil, then cover, remove from the heat, and let the eggs sit for 12 minutes. Transfer the eggs to an ice water bath and let them cool completely before peeling.

• Stovetop Method:
  Place eggs in a saucepan and cover with cold water. Bring water to a boil. Once boiling, cover with a lid, remove from heat, and let eggs sit for 12 minutes. Transfer eggs to an ice water bath to cool before peeling.
• Instant Pot Method:
  Add 1 cup of water to the Instant Pot and place eggs on a rack. Cook on high pressure for 5 minutes, then allow a 5 minute natural release. Transfer eggs to an ice water bath for 5 minutes before peeling.
• Oven Method:
  Preheat oven to 325°F. Place each egg into a muffin tin. Bake for 30 minutes, then transfer eggs to an ice water bath to cool before peeling.

2. Prepare the egg whites and yolks
Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving plate or tray.

3. Make the filling
Mash the egg yolks with a fork until fine and crumbly. Add the mayonnaise, mustard, dried dill weed, and 1 tsp pickle juice or white vinegar. Season with salt and black pepper to taste. Stir until creamy and mostly smooth. Add a little more pickle juice or vinegar if needed to loosen the filling.

4. Fill the eggs
Spoon or pipe the filling into the egg white halves. Fill each one generously.

5. Garnish and serve
Sprinkle with paprika if desired. (Highly Recommend!) Top with chopped cooked bacon or chives for extra flavor. Serve immediately or chill until ready to serve.