Boil the eggs for 8-10 minutes.
Run the cooked eggs under cold water so they cool down enough to be handled, set aside.
Brown the Goetta in a pan, make sure to break the Goetta down into small crumbles. Drain on a paper towel-lined plate.
Remove the shells from the eggs, rinse the eggs to make sure there are no remaining shell fragments.
Slice the eggs in half longways. Remove the cooked yolk and place them into a bowl.
Finely dice the pickles and add them to the bowl.
Add the mayonnaise, mustard, salt, and pepper. Mix until everything is fully incorporated.
Fill the egg half with the mixture.
Top each egg with a healthy heap of Goetta. You can optionally garnish with a sprinkle of paprika.
