Step 1: Place eggs in a single layer in a saucepan. Cover with cold water by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover tightly, and let sit for 10-12 minutes.
Step 2: While eggs are sitting, prepare an ice bath. Transfer cooked eggs to the ice bath using a slotted spoon and let cool completely for at least 5 minutes.
Step 3: Gently tap and peel each cooled egg under cool running water, discarding shells.
Step 4: Slice each peeled egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl. Place egg white halves on a serving platter.
Step 5: Using a fork, mash the egg yolks until completely smooth and lump-free. For extra creaminess, push through a fine-mesh sieve.
Step 6: Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper to the mashed yolks. Mix thoroughly until smooth and fluffy. Taste and adjust seasonings as desired.
Step 7: Transfer the yolk mixture to a piping bag fitted with a star tip (or a Ziploc bag with a corner snipped off). Pipe the filling decoratively into each egg white half.
Step 8: Garnish generously with smoked paprika. Optionally, sprinkle with fresh chopped chives or parsley.
Step 9: Cover lightly and refrigerate for at least 30 minutes before serving. Enjoy your perfect deviled eggs recipe!