To a large pot, gently add
Large Eggs (12)
and fill the pot with water, at least an inch above the eggs.
Heat the water till it comes to a boil. Then, turn off the heat and allow them to sit there for 12 minutes uncovered.
Drain the water and fill the pot with ice. This helps to make them easier to peel. Leave the eggs there for at least 5 minutes.
Peel the eggs and discard the shells.
Cut the eggs in half and carefully remove the yolks.
Add all of the yolks to a food processor and process for 20 seconds or until they are smooth.
In a bowl, combine the yolks,
Mayonnaise (1/2 cup)
Dijon Mustard (1/2 Tbsp)
Hot Sauce (1/2 Tbsp)
Pickle Juice (2 Tbsp)
. Season to taste with salt and pepper.
Add the mixture to a pastry bag (you can also use a ziploc bag and cut a tip off)
Pipe the mixture evenly to the whites.