Start by placing the eggs in a medium-sized pot and covering them with cold water, ensuring there's an inch of water above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from the heat, allowing the eggs to sit for 10-12 minutes.

Prepare an ice bath by filling a bowl with cold water and ice. Transfer the eggs into the ice bath and let them cool for about 5 minutes. Carefully peel the eggs, ensuring not to damage the whites.

Slice the cooled eggs in half lengthwise and gently scoop out the yolks into a medium bowl. Combine the yolks with mayonnaise, Dijon mustard, apple cider vinegar, and a sprinkle of salt and pepper. Mix until smooth and creamy.

Fill the egg whites with the creamy yolk mixture using a piping bag or spoon. Fill each half slightly above the egg whites for an appealing presentation.

Finish off your deviled eggs with a sprinkle of paprika for color and added flavor. Optionally, add cayenne pepper for heat.