Bring a large pot of water to a boil and place the eggs gently in the boiling water. Boil the eggs for 9 minutes and then place them in an ice bath for 10 minutes.

Peel the eggs and remove the egg yolks from the egg whites and place the yolks in a bowl. Roughly chop the egg whites and transfer them to a separate bowl from the yolks.

Add the white vinegar and sugar to a bowl and whisk. Pour the mixture over the egg whites and toss. Season the egg whites with ½ teaspoon of salt and black pepper. Add the dill pickles and the onion. Toss again and set aside.

Break the egg yolks up with the back of a fork and add the Greek yogurt, mayo, mustard, pickle juice, and ½ teaspoon of salt to the egg yolks and stir the mixture until smooth and creamy.

Toss the egg whites and then create a large well in the center of the egg whites. Transfer the creamed egg yolks to the middle of the egg whites and top with paprika, and dill.

Serve as is or toss the egg whites and egg yolk together for more of a traditional egg salad look. Serve alone, with potato chips, or on a sandwich.