Egg Salad 

1/2 C mayonnaise 
2 T yellow mustard 
1 T dill pickle juice 
1/2 tsp salt, plus more to serve 
1/4 tsp ground black pepper, plus more to serve 
1/4 tsp paprika, plus more to serve 
1/8 tsp cayenne pepper, optional 
12 whole hard-boiled eggs, peeled 
1/4 small red onion, finely chopped 
1/4 C finely chopped dill pickles 
1 T chopped fresh chives, plus more to serve 
1 T chopped fresh dill 
sliced bread or crackers, for serving 

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