Fill a large pot with cold water, placing the eggs inside. They should be covered with about an inch of water. Turn the heat to high and bring the water to a boil.

Once boiling, allow the eggs to cook for about 11 minutes.

After cooking, remove from heat. Drain the hot water and fill the pot with ice-cold water.

Once cooled, chop the eggs and set them aside.

In a separate bowl, combine the mayonnaise, diced onion, mustard, paprika, salt, dill pickle juice, and black pepper. Mix until evenly combined.

Gently fold in the chopped eggs until they’re coated with the creamy mixture.

Serve immediately or let it chill in the fridge for a bit to enhance the flavors.