Place eggs into a sauce pan, in a single layer. Cover with water.
Using medium heat bring the water to a boil. Once the water is boiling, turn off the heat and place a lid on the pan. Set a timer for 12 minutes.
Once 12 minutes is up, place the pan under cold running water and run cold water over the eggs for about a minute or until they are cool enough to handle.
Gently crack each egg shell on the side of the pan and carefully peel the egg shells from the eggs.
Rinse them with cold water. Gently pat each one dry with a paper towel.
Cut each egg in half lengthwise.
Scoop out the cooked yolk out and place into a bowl. (do this to each egg)
Use a fork to mash the cooked yolks.
In the bowl with the cooked yolks, add the mayonnaise and mustard. Mix well. Add the pickle juice and salt. Mix well.
Chop whites and mix them into the yolks.
Taste and adjust seasoning taste to your liking.
Chill in fridge for about 2 hours to let flavors blends.
Serve on toast, with croissants or with crackers.