Fill a pot and bring the water to a boil over high heat.
Lower the heat until the water is just simmering without bubbles and gently add the eggs using a skimmer.
Turn the heat back to high and cook the eggs for 14 minutes.
Prepare a bowl of ice water while the eggs cook.
Remove the eggs from the hot water after cooking and immediately place them into the ice water bath to cool completely.
Once cooled, peel the eggs carefully and slice each egg in half lengthwise.
Scoop out the yolks into a separate bowl and arrange the egg whites on a serving plate.
Mash the yolks thoroughly with a fork then mix in mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
For an extra creamy texture, beat the mixture with a hand mixer if desired.
Spoon or pipe the yolk mixture back into each egg white half.
Sprinkle a little paprika over the filled eggs for a colorful garnish and serve.
