8 large eggs, straight from the refrigerator
3 cups pickled beet juice (from about 2 jars pickled beets)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon chopped fresh dill, plus dill sprigs for garnish
1 tablespoon white vinegar
2 teaspoons prepared horseradish, drained
2 teaspoons whole-grain mustard
1/2 teaspoon sweet paprika, plus more for garnish
1/3 English cucumber, unpeeled, seedy center discarded, minced
Kosher salt and freshly ground black pepper
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