Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit, covered, for 10 to 12 minutes, depending on your desired doneness.

Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until cooled completely.

Gently rap the eggs on the counter to crack the shells, then peel. I like to do this under cool running water to help the shells slip off. Pat dry if necessary.

Slice the peeled eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks and transfer them to a medium bowl. Set the egg whites aside.

To the bowl with the egg yolks, add the mayonnaise, mustard, apple cider vinegar, and a dash of hot sauce, if using. Mash with a fork until creamy, then season to taste with salt, pepper, and more hot sauce, as desired.

Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.