Place eggs in a single layer in a saucepan. Add cold water to cover by one inch. Bring to a boil over high heat.

Once boiling, turn off the heat and cover. Let the eggs sit for 10 to 12 minutes for firm yolks.

Transfer eggs to a bowl of ice water and chill for at least 5 minutes to stop cooking and make peeling easy.

Peel the eggs, rinse if needed, and slice each egg in half lengthwise.

Gently remove yolks and place them in a medium bowl. Set whites on a serving platter.

Mash yolks with a fork until crumbly.

Add cream cheese, mayonnaise, mustard, ranch seasoning, pickle juice, black pepper, and smoked paprika to the yolks. Mix until smooth.

If the mix is too thick, add a little mayonnaise or cream to loosen.

Fold in chopped pickled jalapeños and pickles. Taste and add salt or more pickle juice if you want extra tang.

Spoon or pipe the filling into the egg white halves, making neat mounds or small peaks.

Top each stuffed egg with chopped green onion, a pinch of smoked paprika, and crispy fried onions if using. Add an extra slice of pickled jalapeño to the top for a sharp bite.

Cover and chill for at least 30 minutes to let flavors meld. Serve cold or at room temperature for up to two hours.