Place eggs in single layer in large sauce pan and cover with water. Heat on high until water begins to boil. Turn down and simmer for one minute. Remove from heat, cover and let sit for 15 minutes.

Drain eggs, rinse under cold water and cool.

Peel eggs when cooled and slice eggs lengthwise in half.

Scoop out yolks and place in medium sized mixing bowl.

Mash yolks and add mayonnaise, dijon mustard, apple cider vinegar, salt, pepper and curry powder. Mix well.

Spoon the filling into the egg whites. Mound the filling above the egg white to resemble the shape of the egg. Sprinkle with paprika.

Keep the eggs refrigerated. Remove from the fridge 15 minutes prior to serving. Enjoy!