Place eggs in a large pot and cover with cold water by at least one inch. Bring the water to a rolling boil over high heat. Once boiling, remove the pot from heat, cover, and let sit for exactly 12-15 minutes.

While eggs are sitting, prepare an ice bath by filling a large bowl with ice and water. Once the 12-15 minutes are up, transfer the cooked eggs to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes.

Once cooled, carefully peel the eggs under cool running water or in the ice bath for easier peeling. Pat them dry with a paper towel.

Halve each peeled egg lengthwise. Carefully scoop out the yolks into a large mixing bowl. Place the egg whites on a cutting board.

Using a fork or potato masher, mash the egg yolks until smooth and creamy. Make sure there are no large lumps.

To the mashed yolks, add the mayonnaise, Dijon mustard, drained sweet pickle relish, apple cider vinegar, salt, and black pepper. Mix thoroughly with a rubber spatula until all ingredients are well combined and the mixture is smooth.

Finely chop the cooked egg whites. Fold the chopped egg whites into the yolk mixture gently until just combined. Be careful not to overmix, as you want some texture from the whites.

Transfer the deviled eggs dip to a serving bowl. Cover tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to chill. For best results, chill for at least 1-2 hours.

Before serving, sprinkle generously with paprika and fresh chopped chives. Serve with your favorite crackers, vegetable sticks, pita bread, or toasted baguette slices.