Begin by hard-boiling the eggs; place them in a pot, cover with water, and bring to a boil over medium heat. Reduce to a simmer and cook for 9–12 minutes. Transfer the eggs to an ice bath to halt cooking.

Slice the peeled eggs in half and carefully remove the yolks, placing them in a mixing bowl. Combine the yolks with mayonnaise, Dijon mustard, dried mustard, dill pickle juice, Worcestershire sauce, paprika, black pepper, and cayenne pepper. Mash until silky smooth.

Transfer the yolk mixture into a piping bag fitted with a large star tip. Fill each egg white half, starting from the outer edge and spiraling inward for an elegant presentation.

Sprinkle a pinch of paprika on top of each filled egg and add freshly chopped parsley or chives for garnish. This enhances both the visual appeal and flavor.