Step 1

In a medium bowl, whisk together the mayonnaise, mustard, pickle juice, salt, pepper, paprika, and cayenne until well combined. Coarsely chop the hard-boiled eggs; fold into the dressing with the onion, pickles, chives, and dill. Cover and refrigerate the egg salad until ready to serve.

Step 2

Sprinkle the salad with extra chives, salt, pepper, and paprika. Serve on sandwiches, on crackers, or straight from the bowl.