Place fresh eggs in a saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a rolling boil over medium heat, then reduce to a simmer. Once boiling, cover the saucepan, remove it from the heat, and let it sit for 10-12 minutes for perfectly cooked yolks.

After the cooking time is complete, carefully transfer the eggs to an ice bath using a slotted spoon. Let the eggs cool for about 5 minutes.

Once chilled, gently tap each egg on the counter to crack the shell, then peel under running water if needed. Slice each egg in half lengthwise.

Scoop the yolks into a mixing bowl and mash them with a fork until smooth. Add mayonnaise, Dijon mustard, sweet and spicy pepper jelly, apple cider vinegar, salt, and pepper to the bowl. Mix everything well.

Using a spoon or a piping bag, carefully fill each egg white half with the creamy yolk mixture.

Top each filled egg with a dollop of additional sweet and spicy pepper jelly, and if desired, sprinkle with smoked paprika. Garnish with fresh chives or green onions.