Begin by bringing a pot of water to a gentle boil over medium heat. Once boiling, carefully lower the large eggs into the water using a slotted spoon. Turn off the heat, cover the pot, and let the eggs sit for 12 minutes.

After 12 minutes, transfer the eggs to a bowl filled with cold running water. This helps cool them quickly and makes peeling easier. Allow the eggs to rest for about 5 minutes in the cold water.

Slice the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Add full-fat mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of smoked paprika to the bowl. Using a fork, mash the mixture together until smooth and creamy.

Take your smooth filling and either spoon or pipe it back into the hollows of the egg whites. For a neat presentation, use a piping bag fitted with a star tip.

Finish by sprinkling each filled egg with a dash of smoked paprika and chopped fresh herbs for added freshness.