Bring a pot of water to a boil. Cook the eggs for 9–11 minutes. Drain and cool the eggs immediately in ice water or very cold tap water. Peel the eggs and cut them into quarters or smaller pieces, as desired.

Finely chop the sweet and sour pickles and slice the fresh chives into thin rings.

Place the chopped eggs in a bowl with the cream cheese and mayonnaise. Use a fork or spatula to mix until smooth and creamy.

Add the mustard, finely chopped pickles, sweet chili sauce, a pinch of salt, and pepper. Stir everything well so the flavors combine.

Spoon the dip into a serving dish and sprinkle with a little paprika seasoning for color. Garnish with the finely chopped chives. Serve immediately with raw vegetables, crackers, or toast. Enjoy!

Store leftovers covered in the refrigerator for up to 1–2 days.