Step 1

Peel the hard boiled eggs.

Step 2

On a cutting board, slice the eggs in half lengthwise.

Step 3

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

Step 4

Finely mash the egg yolks with a fork or the back of a spoon.

Step 5

Add mayonnaise, mustard, dried dill weed and a pinch of salt and a few grinds of pepper. Stir to thoroughly combine.

Step 6

Stir in 2 tablespoons of the dill pickles and the dill pickle juice.

Step 7

Spoon the deviled egg mixture into a small resealable baggie. Seal the baggie. Cut about 1/2 inch off the bottom corner of the baggie. Pipe the egg yolk mixture into the egg white halves.

Step 8

Sprinkle the deviled eggs with the remaining chopped dill pickles and the parsley.

Step 9

Serve immediately or store covered in the refrigerator for up to 24 hours.