First hard boil the eggs. Place the eggs in a pot, add just enough cold water so that they are fully covered. Cover and bring them to a boil. Turn off the heat and let them sit, still covered, for 15 minutes. Rinse them with some cold water and let them sit for a bit to cool down before peeling.
Once they’ve cooled, peel them and cut them lengthwise.
Place the whites on a plate and the yolks in a bowl. Add the remaining ingredients (except for garnishments) to the yolks in the bowl. Mix all the ingredients together.
Add the mixture back into the empty egg whites using a plastic bag or pastry bag. Top with a sprinkle of paprika, chives, and pickled onion.
