Step 1: Carefully place eggs in a single layer in a medium pot. Cover with cold water by about an inch. Add a pinch of salt to the water.
Step 2: Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot, and let the eggs sit in the hot water for exactly 10-12 minutes.
Step 3: While eggs are resting, prepare a large bowl of ice water. Promptly transfer the cooked eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 5-10 minutes.
Step 4: Gently crack each cooled egg all over by tapping it on a hard surface, then peel under cool running water for the cleanest results.
Step 5: Carefully slice each peeled egg lengthwise in half. Gently scoop out the bright yellow yolks into a medium-sized mixing bowl. Place the egg white halves on a platter.
Step 6: Using a fork, thoroughly mash the egg yolks until they are smooth and free of any large lumps.
Step 7: To the mashed yolks, add the mayonnaise, Dijon mustard, apple cider vinegar (or pickle juice), salt, and black pepper. Mix all ingredients together until the filling is incredibly smooth and creamy. Taste and adjust seasonings as needed.
Step 8: Transfer the yolk mixture to a piping bag fitted with a star tip (for elegant presentation) or simply spoon the mixture back into each egg white half.
Step 9: Lightly dust the top of each deviled egg with paprika for color. If desired, garnish with fresh chives or dill.
Step 10: Cover the platter loosely and chill the deviled eggs in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy!