Cut the eggs in half lengthwise. Carefully remove the yolks (with a teaspoon).
Mash egg yolks: Place the yolks on a large cutting board and mash them with a fork. Scrape the mashed yolks into a bowl.
Chop the pickles very finely. Add them to the bowl.
Add mayo, mustard, cream cheese, Cajun seasoning, hot sauce, paprika, 2 tablespoons of pickle juice, and salt.
Combine well with the fork. If the filling is still too stiff, add one more tablespoon of pickle juice; it should be creamy and easily pipeable but not too soft or runny.
Adjust the taste with more salt and Cajun seasoning if necessary.
Fill deviled eggs: Transfer the filling to a large piping bag with a large nozzle (Note 8). Fill the egg white shells with the mixture.
Arrange them on a platter and sprinkle them with more paprika, finely chopped green onions, red chili flake, and/or coarsely ground black pepper just before serving.