Dill Pickle Egg Salad

Hardboil the eggs: Bring a saucepan of water to a full boil, then gently lower the eggs into the water using a spoon to avoid cracking. Reduce the heat slightly to maintain a steady boil and cook for about 10 to 12 minutes, depending on how firm you like the yolks. Immediately transfer the eggs to an ice bath for at least 5 minutes before peeling. (see Notes for a shortcut method).

Chop the eggs: Peel the eggs, then roughly chop them, avoiding mashing the eggs.

Make the base: In a medium bowl, stir together the mayonnaise, whipped cream cheese, Dijon, salt, and pepper, then whisk until completely smooth.

Add the remaining ingredients: Stir in the diced dill pickles, pickle juice, sliced green onions (save some of the green slices to garnish), and fresh dill.

Fold in the chopped eggs: Mix just until combined. The yolks should lightly marble into the dressing without becoming paste-like. Taste and adjust seasoning or add additional pickle juice if needed.

Chill: Cover and refrigerate for 30 minutes before serving to let the flavors come together and the texture firm up. Garnish with the remaining green onion and a sprinkle of dill.