Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 12 minutes.

Transfer the eggs into a bowl of ice water and chill for 10 minutes or until cool to the touch. Peel the eggs.

Slice eggs in half lengthwise.

Scoop out the yolks and transfer to a medium-sized bowl. Mash yolks with a fork until evenly mashed.

Add mayonnaise, softened butter, Dijon mustard, yellow mustard, pickle juice, sugar, salt, and pepper. Stir and combine until smooth.

Spoon the filling into the cavity of each egg half. Sprinkle with paprika, optionally.