Gently place eggs in a medium saucepan and fill with enough water to cover the eggs by at least one inch. Set burner to high and bring water to a rolling boil. Boil for 8 minutes. Remove pan from burner and pour out hot water. Fill the pan with cold water and let eggs cool for 10 minutes.
Peel away the shells and rinse under cold water to remove any small pieces left behind.
Cut eggs in half lengthwise. With a spoon, gently remove the yolks and place in a bowl.
Add mayo, mustard, pickle juice, black pepper, garlic salt, onion salt, and celery salt to yolks and stir until relatively smooth.
Scoop or pipe mixture into egg whites.
Sprinkle each egg with Smoky Paprika and chives
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