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. On the flip side, you might like it with more.  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.  Feel free to add more mustard or vinegar if you want more tang and adjust accordingly and then spoon filling back into halved egg whites.  Top with a light sprinkle of paprika and green onions if desired.