Place raw eggs in a saucepan and cover with at least 2-3 inches of cold water. Place the saucepan over high heat until it reaches a boil. Boil for 10 minutes on medium heat. Remove from hot water and transfer them into ice cold water for 5-10 minutes.
Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
Mash 6 egg yolks and one whole egg with fork until crumbly.
Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
If there is some extra filling left, serve it on the fresh bread or crackers.