Start by placing large eggs in a pot and covering them with cold water. Turn the heat to medium-high and bring the water to a rolling boil. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 12-15 minutes.

After the eggs have rested, carefully transfer them to an ice bath by placing them in a bowl filled with cold water and ice. Let them cool for about 5 minutes until they're easy to handle.

Once peeled, slice each egg in half lengthwise and gently scoop out the yolks into a mixing bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the yolks. Mash and blend together until smooth and creamy.

Carefully pipe or spoon the deviled egg filling back into the hollows of the egg whites, filling each one generously. Optionally, use a piping bag fitted with a star tip for a fancier look.

To finish off your deviled eggs, sprinkle a pinch of paprika or a blend of paprika and cayenne pepper over the top for both flavor and a vibrant color.