Step 1

Slice 6 eggs in half lengthwise.

Step 2

Scoop out the yolks and place them in a medium-sized bowl.

Step 3

Add ¼ cup mayo, ½ Tablespoon mustard, ½ teaspoon dill pickle juice, salt, pepper, onion powder, dried dill, and dill pickle relish to the bowl.

Step 4

Stir until the yolks are smooth and creamy.

Step 5

Fill the egg whites with about 1 Tablespoon of filling per egg white half.

Step 6

Garnish with additional dill pickle relish and fresh dill.

Step 7

Serve immediately or refrigerate before serving.