Add eggs to a pot and fill with cold water until the eggs are covered. Heat until water comes to a boil. Then, cover with lid and remove from the heat. Rest for 12 minutes, then place the eggs in an ice water bath.
Peel the eggs and slice them in half (lengthwise). Remove the yolks and place them in a separate bowl.
In the bowl with the yolks, add the mayonnaise, dill pickle, and mustard. Mash until smooth. Add HOXY ramen seasoning to taste.
Add the filling back into each egg white with either a spoon or piping bag.
Garnish with chopped green onions and paprika powder.
Store in the fridge for 2-3 days.
