Place the eggs in a single layer in a large saucepan and cover them with water by at least an inch. Bring the water to a full rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 12 minutes. This method ensures the yolks are perfectly set without developing a green ring.
While the eggs are sitting, prepare a large bowl with ice and cold water. Once the 12 minutes are up, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them cool completely for at least 10 minutes. Gently crack the shells all over and peel them under cool running water to help the shell slide off easily.
Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl, setting the whites aside on a serving platter. Use a fork to mash the yolks into a fine crumble. Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, garlic powder, and dried dill. Stir vigorously until the mixture is completely smooth and creamy.
You can use a small spoon to scoop the filling back into the hollows of the egg whites, or for a more polished Thanksgiving look, use a piping bag fitted with a large star tip. Distribute the yolk mixture evenly among the 24 egg halves, mounding it slightly above the surface of the white.
Lightly dust the tops of the eggs with the smoked paprika for color and a hint of smokiness. Sprinkle the freshly chopped chives over the top. Cover the platter loosely and refrigerate until you are ready to serve your guests.
