Place eggs in a large saucepan. Cover with enough water. Make sure there is 2- inches of water above the eggs.

Add a pinch of salt.

Place the saucepan over high heat and boil for 10 minutes.

Remove from heat. Transfer eggs iced water set in another bowl.

Crack egg shells and carefully peel off the shells.

Slice eggs in half lengthwise, and transfer yolks to a separate bowl.

Using a fork, mash the eggs to a fine crumble.

Add mayonnaise, dijon mustard and apple cider vinegar.

Stir to combine. Season with salt and pepper.

Using a piping bag or spoon, divide the egg mixture evenly among the egg whites.

Sprinkle with paprika and chives (if using).