Place Egg (12) in a single layer in the bottom of a large pot. Add enough cold water to cover the eggs 1”. Bring the pot to a boil over medium high heat. Turn the burner off once a boil is reached and cover the pot. Set a timer for 10 minutes for hard boiled eggs.
Run cold water over the eggs to cool and peel each egg under cold running water.
Slice each egg in half length wise and remove the yolk. Use a fork and mash the yolks together to a crumbled consistency. Add the Mayonnaise (1/2 cup), Sweet Pickle Relish (2 teaspoon), Yellow Mustard (2 teaspoon), Apple Cider Vinegar (1 teaspoon), Salt (1/2 teaspoon) and Ground Black Pepper (1/2 teaspoon) and gently stir until incorporated. Fill each egg half with a teaspoon of the yolk filling mixture.
Garnish the eggs with Pickled Jalapeño Pepper (to taste), Fresh Chives (to taste) and Sweet Paprika (to taste). Loosely cover and chill in the refrigerator until ready to serve and enjoy.