1. Cook the Eggs:

• Place the eggs in a large pot and cover with cold water.
• Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.

• Transfer the eggs to an ice bath and let them cool completely before peeling.

2. Prepare the Filling:

• Slice each peeled egg in half lengthwise.
• Carefully scoop out the yolks and place them in a mixing bowl.

3. Mix the Yolk Filling:

• Mash the yolks with a fork until smooth.
• Add mayonnaise, Dijon mustard, pepper jelly, apple cider vinegar, smoked paprika, salt, and pepper.
• Mix until creamy and fully combined.

4. Assemble the Deviled Eggs:

• Fill the hollowed egg whites with the yolk mixture using a spoon or a piping bag for a neat presentation.

5. Garnish:

• Add a small dollop of pepper jelly on top of each filled egg.
• Sprinkle with smoked paprika and garnish with chives or fresh herbs, if desired.

6. Serve:

• Arrange the deviled eggs on a serving platter.
• Serve immediately or refrigerate until ready to enjoy.