Hard boil the eggs and remove the shells. Cut the boiled eggs in half lengthwise, and pop out the yolks.

Put the egg yolks in a bowl with the mayonnaise, mustard, dill pickle juice and black pepper. Mash with a fork, then continue mashing with a wooden spoon until there are no lumps. You can also use a food processor for this step.

Put the yolk mixture in a pastry bag fitted with a jumbo round tip. Use the pastry bag to fill the hole in each half egg with the yolk mixture. If not using a pastry bag, fill the egg halves using a teaspoon.

Wash and dry the fresh chives.

Cut the fresh chives into longer and shorter strips with scissors, and arrange these on top of the deviled eggs to look like the stitching on a football. Press the chive pieces lightly into the deviled egg filling with your fingers.