Place eggs into a saucepan and fill with water by 1 to 2 inches. Cover and bring to a boil over high heat. Once rapidly boiling, turn off the heat, leaving the saucepan on the burner. Set a timer for 12 minutes.

Meanwhile, fill a medium bowl with ice and water.

When the 12 minutes are up, use tongs to quickly transfer the eggs to the ice bath.

Once the eggs are cool, peel and slice in half.

Pop the cooked egg yolks out of the egg whites and into your food processor. Then measure and add in the mayonnaise, mustard, pickle juice, ground turmeric, white pepper and salt.

Secure the lid and process until smooth and creamy. Scrape down the sides of the bowl as needed. Taste and add more salt if needed.

Transfer the filling to a piping bag or use a spatula to fill the egg whites.

Keep refrigerated until ready to serve and garnish with sprinkle with paprika.