Hard boil the eggs; place the eggs in a large saucepan and cover them with cool water by 1 inch. Bring the water to a boil, cover, and remove from heat; let sit for 12 minutes.

Transfer the eggs to a colander; place the eggs under cool running water to stop them from cooking.

Peel the eggs and cut lengthwise. Remove the yolks and place them in a bowl. Set the egg whites aside.

Add the mayonnaise, pickle, salt, pepper, and pickle juice. Mix together to create a smooth consistency and transfer to a Ziploc bag; cut one corner off to make a piping bag and pipe the yolk mixture into the center of the egg whites.

Finish off the eggs by sprinkling the tops with curry powder.