Step 1: Gently place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Add a pinch of salt.
Step 2: Bring the water to a rolling boil over high heat. Once boiling, immediately turn off the heat, cover the pot, and let the eggs sit in the hot water for 12-14 minutes.
Step 3: While eggs are sitting, prepare an ice bath: a large bowl filled with ice and cold water.
Step 4: Carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool completely for at least 10-15 minutes.
Step 5: To peel, gently tap each egg on a hard surface to crack the shell all over. Roll it between your hands, then peel under cool running water or submerged in the ice bath.
Step 6: Once peeled, carefully slice each egg in half lengthwise. Remove the yolks and place them in a medium bowl. Arrange the egg white halves on your serving platter.
Step 7: Mash the yolks thoroughly with a fork until they are completely smooth and free of lumps.
Step 8: Add the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, and black pepper to the mashed yolks. Mix well until the mixture is completely smooth and creamy. Taste and adjust seasonings.
Step 9: Spoon the yolk mixture into a piping bag fitted with a star tip (or a ziplock bag with the corner snipped off). Pipe the filling generously into the hollowed-out egg white halves.
Step 10: Garnish each deviled egg with a sprinkle of paprika. Optionally, add fresh dill or chives.
Step 11: Cover the platter with plastic wrap and refrigerate for at least 30 minutes before serving.