Start by placing large eggs in a pot, filling it with water to ensure they're fully submerged. Bring the water to a vigorous boil over medium-high heat, then cover and reduce the heat to low, allowing the eggs to cook for about 10-12 minutes for hard-boiled perfection. Once done, transfer them to an ice bath for at least 5 minutes to cool and make peeling easier.

Carefully crack the cooled eggs against a counter to create small fractures, then gently roll them to loosen the shell. Peel each egg under running water if necessary to ensure a smooth, unblemished surface. Slice them in half lengthwise using a sharp knife to reveal the golden yolks.

Using a small spoon, scoop out the yolks from each egg half and place them in a mixing bowl. Ensure you discard any shell fragments and keep the whites intact. Mash the yolks with a fork until crumbly.

Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the bowl with the mashed yolks. Stir the mixture vigorously until smooth and creamy, adjusting seasoning if needed.

Transfer the yolk mixture into a piping bag or use a spoon for a rustic approach. Fill each egg white half generously with the yolk mixture.

Finish off by sprinkling a pinch of paprika or a mix of cayenne and paprika on top of each filled egg. Arrange your completed deviled eggs on a serving platter, and let them chill in the fridge before serving.