Remove shell from hard cooked eggs. Peel OR simply cut eggs in half and scoop out the inside into a bowl.
Dice eggs, or use fork or pastry blender to mash eggs to desired size. There are no rules as to how big or small egg pieces should be - make it the way you like best.
If you prefer a chunkier egg salad, mix sour cream, mayonnaise and pickle brine in a separate jar, so you don't break the eggs too much when stirring in the dressing. Otherwise add ingredients directly to eggs and mix well.
Mix in pickles and fresh herbs. Add salt and pepper. Taste and adjust seasoning as needed.