Hardboiled eggs:

1. Fill a pot that has a lid with room temperature water.
2. Carefully place the eggs in the pot of water. Turn the heat to high. 
3. As soon as the water comes to a rolling boil, cover the pot with the lid, and completely turn off the heat.
4. Leave the pot on the hot burner. Set a timer for 11 minutes. 
5. Add a cup of ice to a bowl and fill with water to make an ice water bath.
6. After 11 minutes, carefully spoon out the eggs from the pot and place in the ice water bath. 
7. 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 them 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 5 tablespoons mayonnaise, ½ teaspoon yellow mustard, ½ teaspoon dijon mustard, ½ teaspoon dill pickle juice, ¼ teaspoon apple cider vinegar, and ¼ teaspoon kosher salt. Mix until creamy and well combined. 
5. 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 cleaner look. 
6. Refrigerate for at least 30 minutes. 
7. Garnish with paprika and chopped chives and serve!