First, place 6 eggs in a pan of cold water. The water should cover the eggs by an inch.
Next, bring the water to a rolling boil and shut the heat off.
Then, cover the eggs and set a timer for 10 minutes.
Afterward, when the 10 minutes have passed, remove the eggs from the water and place in a bowl of cold water or an ice bath for an additional 5 minutes.
Last, remove the eggs from the cold water and peel completely taking care not to gouge the egg whites.
Making the Filling
First, cut boiled and shelled eggs lengthwise and remove yolks. Place them in a medium bowl.
Next, add onion, mayonnaise, pickle, mustard, salt, and pepper to yolks. Using a fork combine until creamy filling forms.
Then, using a pastry bag or decorating kit, fill each egg white with the yolk mixture.
Last, garnish with paprika and serve. Store any leftovers in your fridge.
The calories listed are an approximation based on the ingredients and a serving size of one deviled egg. Actual calories may vary. Ant leftover eggs can be stored in your fridge in a sealed container for up to 3-days.