Cut the boiled and peeled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl.

Add the mayonnaise, sweet pickle brine, onion powder, Dijon mustard, salt, black pepper, and Tabasco to the egg yolks.

Use a hand mixer to blend the mixture until smooth.

Transfer the filling to a large piping bag fitted with a large round or star tip.

Pipe the filling into the egg white halves.

Sprinkle with paprika and serve.