Steam your eggs by placing the eggs into a vegetable steamer over several inches of water. When the lid starts to rattle, steam for 9-12 minutes depending on your preferred doneness. When time is up. Rattle the eggs to crack the shells and chill in an ice bath. Then peel.
In a large bowl, combine the cream cheese, mayonnaise, pickle juice and mustard. Use a whisk to mix together.
Stir the chopped onion, celery and garlic into the mixture.
Chop the eggs and stir them into the egg salad dressing. Season with salt and pepper to taste.
Let chill before creating your stuffed veggies.
Spoon the egg salad into celery, halved mini sweet peppers or spoon on thick cucumber disks. Use olive slices for eyes or triangles of red peppers for devil ears.
Sprinkle with smoked paprika for even more decoration.