Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 12 minutes.
Prepare a large bowl with an ice bath.
Once the eggs are done cooking, place them in the ice bath for at least 5 minutes.
Peel the eggs under cold running water.*
Cut the eggs in half lengthwise.
Take out the yolks and place in a bowl.
Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
Fill the egg whites with the mixture evenly.
Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
Refrigerate up to 4 days.
*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!