Peel and halve the hard boiled eggs. Put the yolks in a small mixing bowl.
Mash up the yolks with a fork.
Mix in the mayo, mustard, onion salt, garlic salt, and dill pickle juice. Use a rubber spatula to squish all the little yolk pieces until the mixture is completely smooth.
(I like my deviled egg filling a little thicker so that I can pipe it into the egg whites. If you want to spoon it in or just like the filling a little wetter, than add more mayo a little at a time until it reaches the consistency you like.)
Put the yolk mixture into a frosting bag with desired tip and pipe into the egg whites. Garnish with green onion tips if desired. Refrigerate until serving.