1: Boil water in a pot and add baking soda.
2: Carefully add the eggs to the boiling water.
3: Boil for 12 minutes (longer if at a higher elevation).
4: Once done, transfer the eggs to an ice bath for 5 minutes.
5: Use a small spoon to carefully remove the shells.
6: Prepare the filling by mixing mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
7: Fill the egg whites with the mixture and garnish with paprika.
