Hard boil the eggs.
Then let cool, peel and cut in half lengthwise.
Remove the yolk from each and mix together with the cream cheese and orange juice until smooth.
Season with salt. Fill the yolk mixture into the egg white halves – this is best done with a piping bag (or a freezer bag with a small corner cut off at the bottom). Arrange the filled egg halves on plates and garnish with 3-4 pickled peppercorns or sprinkle with freshly ground pepper. Serve with baguette or toast.