Put eggs in a large pot and cover with cold water.
Add baking soda to the water.
Put the pot on high heat and bring to a boil. Let eggs boil for 2 minutes. Turn off heat and place a lid on the pot. Allow the eggs to sit for 10 minutes.
Remove the eggs from the pot and place the eggs in a bowl filled with ice and water. Let cool before peeling.
Once the eggs have cooled completely, peel and slice in half lengthwise.
Place the yolks in a small bowl and the egg whites on a plate.
Mash the yolks with a fork. Mix in mayonnaise, mustard, pickles, and pepper. Stir well.
Use a spoon, piping bag, or small cookie scoop to add the filling back to the egg whites. Fill each egg and sprinkle with paprika if desired.
Store in the refrigerator in a covered container until ready to serve. These will keep for 2-3 days in the refrigerator.