Place eggs in one layer in a large pot or Dutch oven. Cover eggs with water to one inch above eggs. Bring to a rolling boil. Take off the heat and let stand, covered for 20 minutes.
Drain eggs and immerse in cold water.
Gently peel eggs and slice in half lengthwise
Remove yolks and mash with a fork.
Add mayo, mustard, and salt to taste.
Add a small amount of sweet pickle juice, if desired.
Mash with fork until very creamy.
If you wish you may put finely chopped sweet pickles in the mixture.
Spoon into egg halves.
If desired, garnish with a slice of pickle or pimento stuffed green olive or with a sprinkle of paprika.