Place the eggs in a single layer in a medium saucepan and cover them with water by at least an inch. Bring the water to a full boil over medium high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes.
While the eggs sit, prepare a large bowl with cold water and ice. After the 12 minutes are up, use a slotted spoon to transfer the eggs into the ice bath. Let them cool for at least 10 minutes. Gently crack the shells and peel the eggs under cold running water to keep the whites smooth.
Slice each peeled egg in half lengthwise. Carefully remove the yellow yolks and place them into a small mixing bowl. Set the empty egg white halves on a serving platter or a clean tray.
Use a fork to mash the yolks until they are fine and crumbly. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Stir the mixture vigorously until it is completely smooth and creamy. Taste and adjust the seasoning if you prefer more salt or tang.
Spoon the yolk mixture into the hollows of the egg whites. For a more decorative look, you can use a piping bag with a star tip. Sprinkle the tops with smoked paprika and top with crumbled turkey bacon and fresh chives for a festive Christmas presentation.
