Cook the Eggs:

1. Place the eggs in a large pot and cover with cold water.
2. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
3. Transfer the eggs to an ice bath and let them cool completely before peeling.

Prepare the Filling:

1. Slice each peeled egg in half lengthwise.
2. Carefully scoop out the yolks and place them in a mixing bowl.

Mix the Yolk Filling:

1. Mash the yolks with a fork until smooth.
2. Add mayonnaise, Dijon mustard, pepper jelly, apple cider vinegar, smoked paprika, salt, and pepper.
3. Mix until creamy and fully combined.

Assemble the Deviled Eggs:

1. Fill the hollowed egg whites with the yolk mixture using a spoon or a piping bag for a neat presentation.

Garnish:

1. Add a small dollop of pepper jelly on top of each filled egg.
2. Sprinkle with smoked paprika and garnish with chives or fresh herbs, if desired.

Serve:

1. Arrange the deviled eggs on a serving platter.
2. Serve immediately or refrigerate until ready to enjoy.