Remove the yolks from the egg halves and place them into a bowl. Mash the yolks with a fork until they're totally broken up. Add mayonnaise, mustard, salt, and pepper, and stir it/mash it together until totally smooth. Add the pickles, vinegar, and pickle juice, if using. Stir to combine; mixture should be mostly smooth. Use 2 small spoons (or a piping bag) to place large dollops of the egg mixture into each egg half. Note: If you fill the halves really full, you may have some halves left over. Serve on a bed or radicchio or red cabbage with a sprinkling of paprika!