Remove yolks from the hard-boiled eggs and add to a medium-sized mixing bowl.

Add mayonnaise, yellow mustard, apple cider vinegar, dill, and dried mustard.

Mix together until smooth.

Taste and season with the desired amount of kosher salt and black pepper.

The mixture should be creamy but not too loose. Add more mayonnaise if needed.

Fill the egg white halves with the yolk filling.

You can do this by scooping it into the egg or putting it in a piping bag and piping it into the egg.

Sprinkle the tops with sweet paprika.

Since they do contain mayonnaise and eggs you should refrigerate them if you are not going to serve them right away.