Hardboiled eggs:

1. Fill a pot (that has a lid) with room temperature water (not overly cold or hot).
2. Carefully place the eggs in the pot of water. 
3. Place the pot on the stove and turn the heat to high. 
4. As soon as the water comes to a rolling boil, cover the pot with the lid, and completely turn off the heat.
5. Leave the pot on the hot burner. Set a timer for 11 minutes. 
6. Add a cup of ice to a bowl and fill with water to make an ice water bath.
7. After 11 minutes, carefully spoon out the eggs from the pot and place in the ice water bath. 
8. Let the eggs cool for 5-10 minutes before peeling.

Deviled Eggs:

1. Cut the eggs in half lengthwise. 
2. Remove the yolks by gently popping them out or using a spoon and place in a mixing bowl.
3. Mash the egg yolks using the back of a fork or a hand mixer.
4. To the egg yolks, add mayonnaise, yellow mustard, dijon mustard, tabasco, apple cider vinegar, and salt. 
5. Whisk together vigorously. If you are looking for perfectly smooth filling, I’d recommend using an immersion blender or food processor at this stage.
6. Spoon the mixture into each egg, about 1 tablespoon. You can also add the mixture to a piping bag or ziploc bag, cut off the tip/corner and pipe the filling into the eggs for a clean look. 
7. Top the eggs with chopped chives and a sprinkle of paprika. I lean towards regular paprika, but if you like a smokey flavor, use smoked paprika!
8. Refrigerate at least 30 minutes before serving.