Place eggs in a single layer, cover with cold water, bring to a boil, then remove from heat and cover; let sit 12 minutes.

Cool in ice water 5 minutes, peel, and halve eggs lengthwise. Remove yolks to a bowl.

Mash yolks with mayo, mustard, vinegar, dill, salt, pepper, and optional pickle until smooth.

Pipe or spoon mixture back into white halves and sprinkle with paprika.

Cover and refrigerate up to 24 hours; add paprika just before serving if you want the brightest color.