Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.

Cool the Eggs

After 12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for at least 5 minutes to stop the cooking process.

Peel the Eggs

Gently tap each egg on a hard surface to crack the shell, then peel under running water for easier shell removal.

Filling Preparation

Prepare the Filling

Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, black pepper, and chopped chives to the yolks.

Mix the Filling

Using a fork, mash the yolks together with the other filling ingredients until smooth and creamy. Adjust seasoning with sriracha sauce to taste.

Assembly

Fill the Egg Whites

Spoon or pipe the yolk mixture back into the egg white halves.

Garnish

Sprinkle additional smoked paprika and chopped chives on top of the filled eggs for a decorative finish.