Bring a medium pot of water to a gentle boil and carefully lower in the eggs using a slotted spoon. Set a timer for 9-10 minutes, letting the eggs cook until yolks are firm but not overdone.
While the eggs cook, prepare an ice bath by filling a bowl with cold water and ice. Once the eggs are done, transfer them into the ice bath to stop the cooking process and make peeling easier. Let sit for at least 5 minutes.
Gently tap each egg on the counter to crack the shell all over, then peel carefully under cold running water to remove the shell in one smooth piece. Pat dry with a paper towel.
Slice the eggs in half lengthwise with a sharp knife and carefully remove the yolks into a mixing bowl, keeping the whites intact for filling. This makes assembly neater and easier.
Mash the yolks with a fork until smooth, then add mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Mix thoroughly until creamy and uniform, tasting and adjusting seasoning as needed.
Finely chop the fresh herbs and fold them into the yolk mixture for a burst of freshness. If desired, stir in chopped celery or pickles for added crunch.
Spoon or pipe the yolk filling back into the egg whites, filling each cavity generously. Arrange the filled eggs on a plate and sprinkle with a little paprika or additional herbs for a colorful presentation.
Refrigerate the assembled egg salad for 15-20 minutes to allow flavors to meld. Serve chilled, garnished with extra herbs or a dash of smoked paprika for a decorative touch.
