Place eggs in a small saucepan and cover with cold water, ensuring about 2.5 cm of water above the eggs. Bring the water to a gentle boil over medium heat, then turn off the heat and cover the pan. Let the eggs sit for 10 minutes to cook evenly.
Drain the hot water and immediately rinse the eggs under cold running water for at least 5 minutes. This cools them down quickly and makes peeling easier. Pat them dry with a paper towel.
Gently tap each egg on a hard surface to crack the shell, then peel carefully, starting from the wider end. Rinse off any remaining bits of shell and pat dry.
Slice each egg in half lengthwise with a sharp knife and carefully scoop out the yolks into a mixing bowl. Place the whites on a serving platter.
Mash the yolks thoroughly with a fork until smooth and creamy. Add mayonnaise, Dijon mustard, pickle juice, smoked paprika, salt, and pepper. Mix well until the filling is silky and flavorful.
Transfer the yolk mixture into a piping bag fitted with a star tip or use a small spoon. Pipe or spoon the filling back into each egg white half, creating a neat mound.
Garnish the filled eggs with a sprinkle of smoked paprika and a few crispy bacon bits or capers for added crunch and visual appeal.
Let the deviled eggs sit for 10 minutes to allow the flavors to meld. Serve at room temperature or chilled, garnished as desired.
