Slice cooked eggs in half and gently scoop out yolks and place in a small mixing bowl.  Add mayonnaise, mustard and vinegar.  *Add the pickle juice slowly to make sure it doesn’t get too runny, you may not need the full 2 tablespoons.  I like mine with a lot, but depending on the size of your yolks you may need much less.  Stop when you have a good consistency!

Add salt and pepper to taste and then spoon filling back into halved egg whites.  Top with a light sprinkle of paprika and green onions if desired.