Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
Drain and cool eggs under cold running water or in an ice bath. Peel once fully cooled.
Slice eggs in half lengthwise. Carefully remove yolks and place them in a bowl.
Mash yolks with a fork. Add mayonnaise, pepper jelly, Dijon mustard, salt, pepper, and apple cider vinegar if using. Mix until smooth and creamy.
Spoon or pipe the filling into each egg white half.
Top each with a small dollop of pepper jelly, chopped chives or green onions, and a dusting of smoked paprika if desired.
Serve chilled.