Prepare the Hard-Boiled Eggs by placing 4 to 6 eggs in a saucepan and covering them with cold water. Bring the water to a boil, cover, and remove from heat. Let them sit for 10-12 minutes, then plunge into an ice bath to cool.

Peel and chop the eggs, rinsing them under cold water after peeling. Chop into small, bite-sized pieces and place in a mixing bowl.

Mix the creamy base by adding 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, salt, and pepper in the bowl. Blend until smooth and creamy.

Incorporate the crunchy ingredients by folding in the chopped eggs, 1/4 cup diced pickles, and 1/4 cup diced red onions without mashing the eggs.

Adjust seasoning to taste; add a splash of pickle juice or cayenne pepper if desired.

Chill and serve by covering the salad and refrigerating for 10-15 minutes before serving in lettuce wraps, on low-carb bread, or as a dip.