Begin by gently steaming fresh, large eggs in a steamer basket over boiling water for about 12 minutes. Immediately transfer the eggs to an ice bath to cool for 10 minutes.

Once the eggs are cool, carefully peel them and slice each egg in half lengthwise. Gently scoop out the yolks into a mixing bowl.

In the bowl with the yolks, add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Blend until silky smooth and well combined.

Use a spoon or a piping bag to evenly distribute the creamy mixture back into the hollowed egg whites.

Dust each filled egg with a pinch of paprika for a pop of color and flavor.

Let your deviled eggs chill in the refrigerator for at least 30 minutes before serving for the flavors to meld.