Place the eggs in a small saucepan and cover with cold water by about an inch. Turn the heat to medium-high and bring the water to a gentle boil, then reduce to a simmer and cook for exactly 9 minutes for firm yolks.
While the eggs cook, prepare your ingredients: finely chop the pickles, mince the herbs, and set aside. This helps everything mix evenly later.
Once cooked, transfer the eggs to an ice bath and let sit for at least 5 minutes to cool and stop the cooking process. This makes peeling easier and prevents overcooking.
Peel the eggs carefully under cool running water, then gently slice them in half lengthwise. Remove the yolks into a mixing bowl and set the whites aside for filling or serving.
Mash the yolks with a fork until smooth, then stir in the mayonnaise, smoked paprika, chopped pickles, and herbs. Mix until creamy and well combined, aiming for a slightly chunky texture.
Season the mixture with salt and freshly cracked black pepper, tasting and adjusting until balanced and flavorful. The mixture should be vibrant with a smoky aroma and bright herbal notes.
Spoon the yolk mixture into the hollowed egg whites, or serve the salad scooped onto a plate or greens. Garnish with additional herbs or a sprinkle of paprika for color.
Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled, enjoying the creamy, smoky, and crunchy bites with your favorite bread or greens.
