Boil the six eggs until they are firm, approx 20 minutes.

Let them sit in cool water for 10-15 minutes for easy pealing of the shell

Once you have removed all of the shell cut the eggs long ways in half and remove the yoke and put it Into a bowl

Blend the mayonnaise and mustard together with the yoke and add the pickles once you have chopped it up to your preferred thickness

Make sure the consistency is smooth. If you need to add more mustard or mayonnaise to help the consistency that's okay

Spoon the mixture into each egg and put in the refrigerator in a covered dish for 30 minutes to an hour. It is best to serve cold.