Fill a large saucepan with enough water to cover your eggs by approximately one inch. The water should be brought to a rolling boil over medium-high heat. Eggs are carefully added to the boiling water using a slotted spoon. Once the water returns to a boil (which typically takes two to three minutes), the heat is reduced to a gentle simmer. The eggs are allowed to cook uncovered for exactly 12 minutes. This timing creates perfectly cooked yolks with no green ring around them.

While the eggs are cooking, an ice bath is prepared by filling a large bowl with ice cubes and cold water. This step is crucial because the ice water immediately stops the cooking process, preventing rubbery eggs and making peeling significantly easier.

Once the cooking time has elapsed, the eggs are carefully transferred from the hot water to the ice bath using a slotted spoon or spider strainer. The eggs are allowed to rest in the ice water for about 10 to 15 minutes until they are completely cool. The eggs are then peeled under a gentle stream of cool running water, which helps separate the shell from the white.

The peeled eggs are cut into small bite-sized pieces and placed in a medium mixing bowl. The dill pickles are finely diced into small pieces that will distribute evenly throughout the salad. The red onion (if using) is diced finely and set aside. The fresh chives and dill are chopped and measured.

In a separate medium bowl, the mayonnaise, dill pickle juice, Dijon mustard, paprika, and a pinch of salt and pepper are whisked together until smooth and fully combined. This dressing base ensures the flavors are evenly distributed throughout the egg salad.

The diced pickles and red onion are added to the chopped eggs. The creamy dressing mixture is then poured over the egg mixture, and everything is gently stirred until thoroughly incorporated. The fresh chives and fresh dill are folded in carefully at the end. The entire mixture is tasted, and additional salt, pepper, or mustard may be added according to personal preference.