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Carefully peel each hard-boiled egg
Slice them in half lengthwise
Using a spoon, carefully scoop egg yolks from hard-boiled eggs.In a small bowl, combine egg yolks, mayonnaise, Dijon mustard, pickle brine, salt and pepper until smooth
You can also use a small food processor or an immersion blender to make it ultra smooth.Fill a Ziplock bag with the egg yolk mixture and carefully cut the tip off leaving a ½ inch hole
Carefully pipe in about 1 tablespoon of filling into each egg white half
Garnish with optional toppings and serve immediately, or cover and refrigerate to serve wishing 24 hours.