Place the eggs in a saucepan and cover them with cold water.

Bring the water to a boil over medium-high heat.

Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.

Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes.

Once cooled, peel the eggs and slice them in half lengthwise.

In a mixing bowl, scoop out the yolks and place them in a separate bowl.

Add the mayonnaise, Dijon mustard, chili garlic sauce, apple cider vinegar, salt, and pepper to the yolks.

Mash the mixture with a fork until smooth and well combined.

Using a spoon or a piping bag, fill the egg white halves with the yolk mixture.

Sprinkle the filled eggs with smoked paprika and garnish with chopped chives.

Serve immediately or refrigerate for up to 2 hours before serving for the flavors to meld.