Boil the large eggs in a saucepan covered with cold water. Bring to a boil, cover, turn off heat, and let sit for 12 minutes.

Cool the eggs in an ice bath for about 5 minutes, then peel under running water.

Slice the peeled eggs in half and remove yolks to a mixing bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, and mash until smooth.

Fill the egg whites with the yolk mixture using a piping bag or spoon.

Garnish with paprika or cayenne-paprika mix, then serve or chill before serving.