Fill a large pot with 3–4 inches of water and bring it to a boil. Lower the eggs into boiling water and simmer for 12-14 minutes.

Transfer the eggs to an ice bath for 10 minutes to cool them.

Peel the eggs under running water, then chop them into small pieces and place in a mixing bowl.

Stir in mayonnaise, Dijon mustard, and pickle juice into the chopped eggs. Mix gently.

Fold in chopped olives or capers, fresh dill, and chives.

Sprinkle paprika, salt, and black pepper over the mixture and stir to combine. Adjust seasonings if needed.

Transfer to a serving dish and garnish with additional herbs and paprika. Serve immediately or chill for up to an hour.