Carefully place the eggs, ensuring they don't crack in a single layer in a saucepan. You can cook as many eggs as you like, as long as they fit in the pan in a single layer. Add enough water to the saucepan to cover the eggs by about an inch (2.5 cm). Place the saucepan on the stove over medium-high heat and bring the water to a boil.

Once the water reaches a rolling boil, reduce the heat to low or medium-low to maintain a gentle simmer. Let the eggs simmer in the water for 10 minutes. While the eggs are cooking, prepare a bowl filled with ice water. Once the eggs are cooked to your desired level, carefully remove them from the saucepan using a slotted spoon. Immediately place the eggs into the ice water bath. This helps stop the cooking process and makes them easier to peel. Allow the eggs to sit in the ice water until completely cooled.

Gently tap both ends of the egg on a hard surface such as a kitchen counter or cutting board. Roll the egg back and forth to create small cracks all over the shell. Peel the shell off under running water. Start at the wider end and carefully remove the shell, being cautious not to damage the egg. Peeling the egg under water helps facilitate the process and makes it easier to remove any remaining shell fragments. Dry and transfer the boiled eggs to a cutting board and chop them into ¼-inch pieces.

In a medium bowl, whisk together the mayonnaise, dijon mustard, lemon juice, Worcestershire sauce, paprika, sugar, salt, and pepper. Add the chopped eggs, celery, scallions, parsley, and minced sweet and spicy pickle. Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary. Once finished, you can use the egg salad as a filling for sandwiches or serve it as a side dish or topping for salads.