Step 1: Cook and Prepare the Eggs

1. Air Fryer Method: Preheat your air fryer to 250°F. Place the eggs in the basket and cook for 16 minutes. Transfer them to an ice bath to cool before peeling.
2. Stovetop Method: Place the eggs in a saucepan, cover with water, and bring to a boil. Turn off the heat and let them sit for 12 minutes. Cool in an ice bath and peel.
3. Instant Pot Method: Place eggs on the trivet, add 1 cup of water, and cook on high pressure for 5 minutes. Quickly release the pressure and transfer the eggs to an ice bath before peeling.

Step 2: Chop the Eggs
Peel the hard-boiled eggs and chop them into small chunks. For a smoother texture, mash them with a fork or potato masher.

Step 3: Make the Dressing
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, dill pickle juice, salt, and black pepper until smooth and creamy.

Step 4: Combine Ingredients
Add the chopped eggs to the bowl with the dressing. Gently fold them together until the eggs are evenly coated.

Step 5: Garnish and Serve
Transfer the egg salad to a serving dish. Sprinkle with paprika and garnish with fresh dill or chives for an extra pop of color and flavor.