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Cut your eggs in half lengthwise and separate the egg yolks into a bowl; set the egg white halves aside onto a plate.
Smash the egg yolks with a fork and mix until creamy with the mayonnaise, mustard and apple cider vinegar (start with ⅓ cup of mayo and add more if desired).
Slowly season to taste with a little salt and pepper. I also prefer them with about ½ tsp of garlic powder (optional).
Evenly distribute the yolk mixture into your egg white halves using a small spoon or piping bag.
Sprinkle with paprika and store in the fridge for up to 2 days.