Hard boil eggs using your preferred method - I like to use the Instant Pot because the eggs are perfect every time and they are incredibly easy to peel.
Peel the eggs, then let them chill in the fridge for at least an hour.
Slice the eggs in half along their long axis, then scoop out the yolks into a bowl.
Mash the yolks with a fork, then mash in mayonnaise, mustard, Tabasco sauce, pickle juice, salt, pepper, and garlic powder.
8 tablespoons mayonnaise, 3 teaspoons yellow mustard, 5 - 6 dashes Tabasco Sauce, 1 teaspoon pickle juice, 1 pinch kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
Mash until desired consistency, then stir in the diced pickles.
4 - 5 tablespoons dill pickles
Add more salt and pepper to taste if desired.
Fill the egg whites with the egg yolk mixture. You can either spoon it in or use a piping bag. (I like to fill a plastic bag with the mixture, then cut the corner off the bag to "pipe" it in. You can also use a proper piping bag with a frosting tip if you want to be fancy.)
Once the eggs are filled, sprinkle a little paprika over the eggs. (If serving the next day or more than 12 hours later, sprinkle the paprika on the eggs right before serving.)
1 sprinkle Tony Chachere's Creole Seasoning, 1 sprinkle paprika