Dill Pickle Egg Salad

Add the eggs to a saucepan and cover with cold water. Add in a tiny bit of white vinegar and a healthy pin of salt. Then bring to a boil, turning the heat down to simmer for 10 minutes. Transfer the eggs to a bowl with cold water and let them sit for 10 minutes.
After 10 minutes, peel and coarsely chop the eggs. You don’t want to chop them too finely, as they will break down when you add the other ingredients and toss them in the dressing.
While the eggs are cooking, add the mayonnaise, sour cream, pickle juice, dijon mustard, salt and pepper to a small mixing bowl.
Whisk to combine, then set aside.
Once the eggs are ready and chopped, add them to a bowl along with the chopped pickles, red onion, chives and dill. Gently toss to combine, then pour the dressing over the top. The amount of dressing you will need to use will vary depending on the size of your eggs. Larger eggs will use the entire batch of dressing, where smaller ones might only need just ¾ of it. Start by adding ¾ of it, mix and see if you need to add more.
Toss to coat all the egg in the dressing, making sure not to break the eggs down too much.
Chill it in the fridge for at least 30 minutes before serving.