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.
